Roasted Cauliflower Taco Recipes

ROASTED CAULIFLOWER TACOS

Roasted Cauliflower Tacos image

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

Number Of Ingredients 12

Ingredients

1 small cauliflower (outer leaves and core discarded, cut into small florets)
1 pound red cabbage (thinly sliced (about 1/2 small red cabbage or 6 cups sliced))
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 recipe Avocado Sauce
12 corn tortillas (warmed)
Thinly sliced radishes (optional)
Sliced serrano peppers (optional)
Avocado slices (optional)
Cilantro (optional)

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.

OVEN-ROASTED TACO CAULIFLOWER

Oven-Roasted Taco Cauliflower image

This Oven Roasted Taco Cauliflower is sure to please everyone! This delicious recipe can be part of a low-carb, keto, Atkins, gluten-free, Whole 30, Paleo, or Banting diet.

Provided by Annissa Slusher

Categories Appetizer Side Dish

Time 35m

Number Of Ingredients 5

Ingredients

3 tablespoons olive oil or melted coconut oil
1 tablespoon taco seasoning ((more if desired)*)
1/4 teaspoon sea salt
8 ounces raw cauliflower (cut or broken up into small florets )
1 green onion (sliced, white and green parts separated )

Steps:

Preheat oven to 375º Fahrenheit.
In a medium bowl, stir together the olive oil and the taco seasoning. Add the cauliflower and the white parts of the green onion and stir to coat.
Spread vegetables on a baking tray. Be sure the pieces do not touch each other. Sprinkle with salt.
Bake in the preheated oven for 15 minutes, then turn. Return to oven for an addition 10-15 minutes, or until they are golden and the edges are caramelized.
Sprinkle with the green parts of the green onions before serving.

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

Ingredients

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

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