ROASTED CAULIFLOWER TACOS
This roasted cauliflower tacos recipe is lightly adapted from Simply Julia by Julia Turshen and is reprinted with permission from the publisher. Feel free to get creative with the toppings here! I used what's listed in the recipe below, but Julia also suggests diced white onion, pickled jalapeños, and hot sauce.
Provided by Julia Turshen
Categories Main dish
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
- Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.
CAULIFLOWER TACOS WITH AVOCADO CREMA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
- In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
- Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
- Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
- Put on a platter and garnish with lime wedges and cilantro leaves.
CRISPY CAULIFLOWER TACOS
The secret to these crispy cauliflower tacos is the rice flour. It creates the crispiest crust on the cauliflower, making it the perfect vessel for the tangy cabbage slaw and spicy chipotle avocado sauce. These vegetarian tacos will be sure to inspire your weeknight meals well beyond Meatless Monday and Taco Tuesday!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet.
- For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
- For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
- For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
- Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
- Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
- To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
- To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges.
CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY
Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, corn tortilla, tomato, avocado, tomato salsa, fresh cilantro, lime wedge
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 61 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
EASY CAULIFLOWER TACOS
These easy vegan cauliflower tacos with chili powder, red onion and creamy avocado garnish are perfect for taco night.
Provided by Liv Dansky
Categories Healthy Taco Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- Toss cauliflower, onion, oil, chili powder, salt and pepper together in a large bowl until well combined. Spread in an even layer on the prepared baking sheet. Roast until deeply brown in spots and tender, 25 to 30 minutes. Transfer to a bowl; add lime juice and toss to coat.
- Divide the cauliflower-onion mixture evenly among tortillas (about 1/2 cup per tortilla). Top each with 2 avocado wedges. Top with radish slices and cilantro, if desired.
Nutrition Facts : Calories 331 calories, Carbohydrate 38 g, Fat 20 g, Fiber 11 g, Protein 7 g, SaturatedFat 3 g, Sodium 477 mg, Sugar 5 g
CRISPY CAULIFLOWER TACOS
My attempt at recreating The Deep Hole taco from Pico Taqueria! It's an amazing cauliflower taco with caper pico de gallo, garlic aioli, Parmesan cheese, and crispy shallots.
Provided by Laura Leavitt
Time 50m
Yield 8
Number Of Ingredients 23
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.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 19.6 g, Cholesterol 3.2 mg, Fat 35.4 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 268.5 mg, Sugar 3.1 g
BUFFALO CAULIFLOWER TACOS RECIPE BY TASTY
Here's what you need: cauliflower, flour, milk, paprika, garlic powder, salt, pepper, hot sauce, vegetable oil, honey, tortilla
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 250 calories, Carbohydrate 38 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
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CAULIFLOWER TACOS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (156)Author Andy BaraghaniServings 4Estimated Reading Time 6 mins
- Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.
- Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.
- Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.
- Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.
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