Ingredients

The following ingredients have 8 Servings
  • 4 cups diced potatoes ((about 2 medium potatoes, see note))
  • 1/2 head cauliflower (, medium sized )
  • 4 cups shredded cabbage
  • 2 cups unsweetened cashew milk ((almond can work too))
  • 1 tablespoons apple cider vinegar
  • 1 1/2 cups almond flour ((finely ground is preferred))
  • 3/4 cup almond flour ((finely ground is preferred))
  • 1/2 cup cornmeal
  • 1/2 cup ground unsalted raw pepitas
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 8 corn tortillas
  • Tangy Dill Crema
  • Your favorite hot sauce to top (optional)

Instruction

  • Preheat oven to 400 F (205 C)
  • Cut cauliflower into thick strips.
  • Combine milk, vinegar, and 1 1/2 cups almond meal in a bowl and mix well to form a batter-like liquid. Keep in mind this will be a thinner batter, not the kind you see when deep frying.
  • Combine 3/4 cup almond meal, cornmeal, pepitas, cumin, chili powder, garlic powder and salt in another bowl and mix well.
  • Coat diced potatoes and cauliflower slices by first dipping them in the milk mixture and then coating them in the dry mixture. 
  • Place on parchment lined cookie sheets.
  • Bake for 45-50 minutes, or until golden brown.
  • While cauliflower and potatoes are baking make Tangy Dill Crema, if it isn't made already.
  • Once baked, serve on soft corn tortillas with shredded cabbage and drizzled with Tangy Dill Crema.
  •  Eat as many as you can fit in your belly without pukung!