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BBQ Maple Cauli Tacos with a White Bean & ClemenGold Sauce

Serves: 4 (two tacos per person)

Prep time: 30 minutes

Cooking/baking time: 45 minutes

Plant-based tacos with all the trimmings, perfect for an interactive family dinner or weekend treat with friends.

Tacos are super popular and one of the most common Mexican food items. It is actually believed that tacos originated in the 18th century in Mexico. Traditionally, tacos are a small hand-sized tortilla made from either corn or wheat. They are filled with toppings and then folded over and eaten with your hands. There's just something magical about eating with your hands and really connecting with your food.

Today, there are so many variations of tacos and this little creation is filled with crispy sticky cauliflower bites, crunchy spicy jalapeño pickles, sweet zesty ClemenGold pieces, fresh greens and a creamy dreamy white bean and ClemenGold sauce. ClemenGold citrus fruits are low in calories, rich in vitamins and antioxidants, they're also a great source of fibre, reduce inflammation are packed with Vitamin C and supports digestive health, heart health and skin health. Cauliflowers are such a versatile vegetable, they are packed with nutrients, high in fibre and filled with antioxidants as well as rich in vitamins B and C. Corn is high in fibre, filled with essential minerals such as zinc, magnesium and iron.

It's the perfect interactive dinner for family or friends and everyone can get stuck in and build their own! I mean, "if cauliflower can become a pizza, rice, mash, cauli wings and tacos - you, my darling, can become ANYTHING!"

Let’s cook ☺



  • 2 large cauliflowers

  • 1.5 cups plant based milk (organic soy or almond works well)

  • 1 cup gluten free flour

  • 1 cup sourdough breadcrumbs

  • 4 tbsp tapioca flour

  • 1-2 tsp mixed dried herbs

  • 1 tsp apple cider vinegar (with 'the Mother')

Homemade BBQ sauce

  • ½ cup sugar free tomato sauce

  • ¼ cup filtered water

  • 2 tbsp apple cider vinegar (with ‘the mother’)

  • 1 tbsp lemon juice

  • 1 tbsp sweetener of choice (coconut sugar / maple syrup / agave syrup)

  • 1 tbsp wholegrain mustard

  • 1 tbsp tamari

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp coriander

  • ¼ tsp cumin

  • few drops of liquid smoke

  • pink himalayan salt and pepper to taste

White bean & ClemenGold sauce

  • 2 cups white beans, cooked

  • 4 tbsp ClemenGold juice, freshly squeezed

  • 3 tbsp lemon juice, freshly squeezed

  • 2 tbsp jalapeno pickle brine

  • Pink Himalayan salt & pepper to taste

To serve:

Organic corn tacos (makes enough for 8)

Mixed greens, rocket or micro herbs

Pickled red cabbage


ClemenGold pieces



BBQ maple cauliflower tacos

  1. Preheat the oven to 170C.

  2. Slice or gently break the cauliflower florets by following the natural growth pattern. In a large flat bowl combine the gluten free flour, tapioca flour, plant based milk, mixed dried herbs, salt and pepper together until a smooth batter is formed. Add apple cider vinegar. In a separate bowl add the breadcrumbs. Dunk the cauliflower florets into the flour and milk mixture and then once fully coated into the breadcrumbs mix. Make sure the cauliflower floret is properly coated.

  3. Place the cauliflower florets onto a silicon mat or parchment paper on a baking tray and bake for 10 minutes, flip over and bake for another 10 minutes.

  4. To make the BBQ sauce, combine all the ingredients together in a food processor or Nutribullet and blend until smooth. Pour the sauce into a pot and gently heat on the stove, stirring occasionally. You just want to allow the sauce to reduce a bit, 10-15 minutes.

  5. Remove the cauliflower from the oven and brush the BBQ sauce onto each cauliflower piece and bake for another 5-10 minutes until crispy. If you want to be extra decadent, you can drizzle a few drops of maple syrup over each of the florets once they have been coated in BBQ sauce and just before going back into the oven.

  6. Cook corn tortillas as per packet instructions.

  7. To assemble the tacos - I like to start with a layer of fresh greens, rocket or micro herbs, place the cauliflower ‘wings’ on top and load with pickled red cabbage, fresh ClemenGold pieces, pickled jalapeños and coriander leaves. Pour over the sauce and enjoy!

White bean & ClemenGold sauce

  1. Place everything into a food processor or Nutribullet and blend until smooth and creamy.


Special thanks to food stylist and photographer, Samantha Lowe.


With love,




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