Crispy Cauliflower Tacos With Beet Citrus Salsa Sheet Pan Recipes

CRISPY CAULIFLOWER TACOS

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.

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.

CRISPY CAULIFLOWER TACOS WITH BEET CITRUS SALSA (SHEET PAN RECIPE)

Steps:

• Preheat oven to 425 degrees F.
• Remove the greens and stem from the cauliflower and cut it into equal pieces, as much as possible. Set the florets aside.
• Add the florets to a half-sized baking sheet and coat them with 2 tablespoons of the olive oil. Squeeze the juice from ½ of a lime over the florets. Sprinkle the florets with 2 tablespoons of taco seasoning such that they are mostly evenly coated.
• Transfer baking sheet to the oven and bake for 25 minutes, or until the florets are fork tender. Remove from the oven.
• Remove florets from the baking sheet and set aside. Lay the tortillas on the baking sheet such that they are evenly spaced out. Using the remaining olive oil, brush the outer edges of the tortillas on both sides.
• Transfer baking sheet to the oven and bake for 5 minutes or until the tortillas are crispy and puff up.
• Remove the crispy taco shells from the oven and divide the roasted cauliflower between them.
• Top off the tacos with slices from the 1 avocado, ½ cup shredded red cabbage, the 1 green onion sliced up, some of the Roasted Beet & Orange Salsa , ⅓ cup sour cream, and ⅓ cup chopped cilantro.
• Cut cabbage, or shredded, will last about 3 days in the fridge in an airtight container. Sour cream will hold up for 2 weeks. For the cilantro, store the leftovers like cut flowers. Trim the ends and cover them in a couple inches of water and it should last 10 days or more.
• Enjoy!