Cauliflower Tacos Recipe By Tasty

CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY

Steps:

• Cut the cauliflower in half and break it into small florets.
• Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
• Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
• Add the cauliflower "meat" to the tortilla, along with your favorite toppings. Serve with a lime wedge.
• If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
• Enjoy!

CAULIFLOWER TORTILLA TACOS RECIPE BY TASTY

Steps:

• Chop the head of cauliflower into small pieces.
• Pulse in a food processor until cauliflower is finer than rice. Place in a bowl and salt, to taste.
• Microwave for 4 minutes.
• Preheat oven to 375°F/190˚C.
• Drain the cauliflower using a kitchen towel and squeeze out all the excess water.
• After draining add the cauliflower into a bowl and mix in the eggs, lime juice, pepper, dried oregano, paprika, and chili powder.
• Mix together.
• Roll out 6 balls of the mixture and then press onto a baking sheet.
• Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy.
• After cooling, fill with your desired fillings
• Enjoy!

BUFFALO CAULIFLOWER TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• On a cutting board, break the head of cauliflower into florets.
• In a large mixing bowl, add flour, paprika, garlic powder, salt, pepper, and milk, and stir until well combined.
• Add cauliflower florets to batter, making sure each piece is evenly coated.
• Transfer to a parchment paper-lined baking sheet and bake for 20 minutes, flipping halfway.
• In a small mixing bowl, combine hot sauce, vegetable oil, and honey, and stir until evenly combined.
• Brush hot sauce mixture on cauliflower and bake for an additional 20 minutes.
• Serve on warm tortillas with desired taco toppings.
• Enjoy!

CAULIFLOWER TACOS RECIPE BY TASTY

Steps:

• In a deep, heavy-bottomed skillet, heat the oil on medium for frying.
• Preheat the oven to 300°F.
• Add Panko breadcrumbs into a bowl and to this, add 1 tsp cayenne, 2 tsp paprika, 1 tsp chipotle chili powder, 1 tsp black pepper and mix together. Add salt to taste.
• In another bowl, combine all-purpose flour, water, and 1 tsp cayenne, 2 tsp paprika, 1 tsp chipotle chili powder, 1 tsp black pepper, and ⅓ cups of Texas Pete Hot Sauce to create a batter.
• Dip the 1" to 2" cauliflower florets into the all-purpose-flour mixture first, and then dip them into the bread crumb mixture, ensuring all florets are covered completely.
• Fry cauliflower florets slices until golden-brown. Place them on a plate lined with a paper towel to soak up the oil, then place them on a baking sheet with parchment paper.
• Drizzle the 1 cup of Texas Pete Hot Sauce onto the cauliflower wings (add more if more spice is desired). Bake for 7 minutes while heating tortillas.
• Assemble by spreading homemade ranch in the middle of the tortilla and then placing 3-4 cauliflower wings onto the tortilla. Add lettuce, red cabbage, avocado slices, cilantro, lime (optional) cheese, and more hot sauce. Serve.
• Enjoy!

CRISPY CAULIFLOWER TACOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.
• Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
• Meanwhile, combine tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico in one bowl. Combine mayonnaise, garlic, lemon juice, and pepper for aioli in another bowl. Place both bowls in the fridge to let flavors blend until everything else is ready.
• Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into the oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Remove oil from the pan and wipe dry. Toast tortillas if desired by heating in the pan over medium heat for 30 seconds per side.
• Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.

CAULIFLOWER "MEAT" QUESADILLAS RECIPE BY TASTY

Steps:

• Cut the cauliflower in half and break it into small florets.
• Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
• Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
• Heat a tortilla over low heat in a large, greased skillet.
• Sprinkle the tortilla with a layer of cheese, then add a layer of cauliflower "meat", caramelized onions and peppers, and another layer of cheese.
• Top with another tortilla and cook for about 4 minutes, until the bottom layer of cheese has melted and the bottom tortilla is golden brown.
• Carefully flip the quesadilla and cook for another 4 minutes, until all of the cheese has melted.
• Repeat.
• Slice each tortilla into wedges and serve.
• Enjoy!