Crispy Cauliflower Tacos Recipes

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CRISPY CAULIFLOWER TACOS



Crispy Cauliflower Tacos image

For plant-based take on Taco Tuesday, make these crispy cauliflower tacos. Simply coat the cauliflower in chipotle sauce and breadcrumb, then roast until perfectly tender.

Provided by Kirsten Nunez, MS

Categories     Main Course

Number Of Ingredients 9

1/2 cup panko breadcrumbs
2 tablespoons flaxseed
1 cauliflower (medium head, chopped into florets)
1 tablespoon chipotle pepper sauce
1/2 cup almond milk (or other non-dairy milk, water, or broth)
1 to 2 teaspoons cumin
1 teaspoon garlic powder (or onion powder)
8 to 12 tortillas
Taco fillings (of choice)

Steps:

  • Preheat the oven to 425° F. Combine the chipotle and non-dairy milk in a blender. In a large bowl, toss the chipotle mixture and cauliflower.
  • In a smaller bowl, mix the breadcrumbs, flax meal (if using), cumin, and onion or garlic powder. Dip each cauliflower floret into the breadcrumbs to coat. Place on a large baking sheet lined with parchment paper or a silicone mat.
  • Roast for 20 to 25 minutes, or until the cauliflower is tender and the coating is crispy and golden brown. Layer on tortillas with fillings of your choice.

Nutrition Facts : Calories 58 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 94 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

CAULIFLOWER TACOS WITH YUM YUM SAUCE



Cauliflower Tacos with Yum Yum Sauce image

These cauliflower tacos with breaded cauliflower, refried beans and silky Yum Yum sauce are all about one thing: big flavor!

Provided by Sonja

Categories     Main Dish

Time 40m

Yield 8

Number Of Ingredients 8

1 recipe Crispy Breaded Cauliflower
15-ounce can vegetarian refried beans (or Easy Refried Black Beans or Homemade Refried Beans)
1/2 teaspoon cumin
2 cups red cabbage, shredded
2 limes (1 for the cabbage & 1 to serve)
3 tablespoons Yum Yum Sauce (use vegan mayo or substitute Spicy Chipotle Sauce)
8 corn tortillas
Fresh cilantro, for garnish

Steps:

  • Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)
  • If using purchased refried beans, taste and if needed, mix with 1/2 teaspoon cumin and/or a pinch or two kosher salt. (Or, you can make our Supremely Simple Refried Black Beans but for this recipe we preferred using storebought so we could focus on the cauliflower!)
  • Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.
  • Make the Yum Yum Sauce.
  • Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  • Chop the cilantro for a garnish.
  • To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)

Nutrition Facts : ServingSize Taco, Calories 157 calories, Sugar 3.3 g, Sodium 270.2 mg, Fat 5.3 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 23.9 g, Fiber 6.1 g, Protein 5.8 g, Cholesterol 2.2 mg

CAULIFLOWER TACOS WITH AVOCADO CREMA



Cauliflower Tacos with Avocado Crema image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

Nonstick cooking spray, for the baking sheet
1 cup very thinly sliced red cabbage
1 cup very thinly sliced green cabbage
2 limes, plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon pureed chipotle in adobo
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 large head cauliflower, cut into florets
1 ripe avocado
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
8 corn tortillas
3 radishes, thinly sliced
Hot sauce, for topping, optional

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



Crispy Cauliflower Tacos image

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

1 head cauliflower, chopped into small florets
2 teaspoons olive oil
1 teaspoon chili powder
1 teaspoon ancho chile powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
1 pinch ground black pepper
2 medium plum tomatoes, diced
½ medium sweet onion, chopped
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh cilantro
½ medium lime, juiced
salt and ground black pepper to taste
¼ cup mayonnaise
2 cloves garlic, chopped
1 teaspoon lemon juice
1 pinch ground black pepper
1 cup oil for frying, or as needed
1 medium shallot, thinly sliced
8 (6 inch) corn tortillas
1 tablespoon grated Parmesan cheese, or to taste

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

CRISPY CAULIFLOWER TACOS



Crispy Cauliflower Tacos image

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

Vegetable oil, for frying
1/4 green cabbage, thinly sliced (about 2 cups)
1/4 red cabbage, thinly sliced (about 2 cups)
1/2 cup cilantro leaves and tender stems, roughly chopped
2 tablespoons lime juice (from 1 lime)
2 teaspoons honey
1/4 cup sour cream
Kosher salt
1 small chipotle pepper in adobo sauce
1/2 cup cilantro leaves
1 avocado, halved and pitted
2 tablespoons lime juice (from 1 lime)
1/4 cup sour cream
Kosher salt
3/4 cup white rice flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne
Kosher salt
1 cup dark Mexican beer, such as Modelo Negra or Dos Equis Dark Lager
1 1/4 pounds bite-size cauliflower florets (about 36 florets or half a medium head cauliflower)
Twelve 5-inch white corn tortillas
Pico de gallo, for serving
Lime wedges, for serving

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 TORTILLA TACOS RECIPE BY TASTY



Cauliflower Tortilla Tacos Recipe by Tasty image

Here's what you need: cauliflower, eggs, lime, dried oregano, paprika, chili powder, salt, pepper

Provided by Dylan Keith

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 head cauliflower
2 eggs
½ lime, juiced
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon chili powder
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 187 calories, Carbohydrate 21 grams, Fat 7 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams

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To make the ranch slaw, toss the cabbage, cilantro, scallions, and Tangy Ranch Dressing in a large bowl until evenly coated. Set aside to marinate. To make the buffalo cauliflower, whisk together the rice flour, yogurt, paprika, garlic powder, hot sauce, and 3/4 cup water in a large bowl until smooth. Season the mixture with salt.
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CRISPY CAULIFLOWER AND LENTIL TACOS: A DELICIOUS, VEGETARIAN …
Look no further than this Crispy Cauliflower and Lentil Tacos recipe! The recipe is SO simple to follow and results in such a tasty, satisfying dish. Plus, it’s perfect for any occasion – from casual get-togethers with friends to festive celebrations with family. They’re baked instead of fried and the lentils add protein and fiber, while the cauliflower gives the filling the perfect ...
From meaningfullliving.com


CRISPY SPICY CAULIFLOWER TACOS WITH JICAMA-CARROT SLAW
2020-07-18 Once you put it in the oven, make the jicama-carrot slaw (20 minutes should be enough time to do this). During the last minute or two, make the buttery hot sauce (just mix three ingredients until melted). Once you baste the cauliflower with the hot sauce, return the. cauliflower to the oven for 10 minutes.
From rainbowplantlife.com


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