Roasted Cauliflower Tacos Recipes
ROASTED CAULIFLOWER TACO
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Cut the cauliflower into bite-size florets, but for this vegetable, no need to make them all even in size. The smaller ones get more blistery, the bigger ones retain more texture. Put the florets in a bowl and toss with the olive oil, cumin seeds and salt. Generously coat, no need to skimp on flavor!
- Roast for 20 to 25 minutes, turning once, until the cauliflower is tender and it's edges are golden brown.
- To serve, fill a tortilla with approximately 1/3 cup of the roasted cauliflower. Top with crumbled feta, a drizzle of Greek yogurt mixed with chipotles in adobo and a sprinkle of chopped mint. Garnish with a small handful of micro-greens. Reserve the remaining ingredients for additional tacos.
- In a large bowl, combine the masa, salt and olive oil. Whilst mixing by hand, slowly pour in the water in a thin stream, adding only enough water to bring the dough together. It should be neither too dry nor too sticky. Roll the dough into 2-inch balls and cover with a damp towel until ready to press.
- Place a ball of dough in between 2 sheets of wax paper or use a sandwich-size freezer bag (with scissors, evenly cut the closure edge and the 2 side edges, so that the bag is only attached on one edge) and place in a tortilla press. Press the dough into a flat, round tortilla. Keep the tortillas covered with a damp towel until ready to cook.
- When ready to cook, heat a cast-iron skillet to high heat. Cook the tortillas in the dry pan for 30 seconds per side until golden and even browned or blackened in places.
- Put your hot tortillas in a basket wrapped in a kitchen towel to keep them warm and tender. Corn tortillas can be made 2 hours in advance, wrapped and reheated in a 350 degree F oven for about 12 minutes or in the microwave for 2 minutes.
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.
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
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