Ingredients
Filling
- 1 small head cauliflower
- ⅓ cup hot sauce
- 1 tablespoon vegenaise
- 2 tablespoons vegan cream cheese
- 5 cloves garlic, minced
- Salt, pepper to taste
Tortillas
- 6 medium gluten-free tortillas
Optional Topping
- ¼ cup vegan butter, melted
Instructions
- Steam the cauliflower: Cook the cauliflower florets by steaming them for about 10 minutes until they are tender and easily pierced with a fork.
- Prepare the filling: In a bowl, combine the steamed cauliflower, minced garlic, vegenaise, vegan cream cheese, and hot sauce. Season with salt and pepper, then mash everything together with a potato masher until creamy and well blended.
- Assemble the taquitos: Scoop about 3 tablespoons of the cauliflower filling onto each medium tortilla. Roll each tortilla tightly into a taquito shape and place them seam-side down on a baking sheet lined with parchment paper.
- Add optional topping: Brush the tops of the rolled taquitos with melted vegan butter or oil to help them crisp up nicely in the oven.
- Bake: Bake the taquitos at 410°F (210°C) for approximately 15 minutes until they are golden and crispy on the outside.
Notes
- You can substitute any type of hot sauce depending on your heat preference.
- Gluten-free tortillas are used here, but regular tortillas can be substituted if preferred.
- Optional vegan butter adds extra richness and helps with browning but can be omitted for a lighter version.
- For extra crispiness, you can broil the taquitos for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Leftover filling can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
