Amazing Cauliflower Tacos 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.

CAULIFLOWER TACOS WITH AVOCADO CREMA

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.

AMAZING CAULIFLOWER TACOS

Steps:

• Preheat oven to 350 degrees F
• Lightly pulse the mushrooms in a food processor until you have a rice like consistency
• Now pulse (or chop) the walnuts to the same consistency and mix in a large bowl
• Remove the core and leaves of your cauliflower and cut into small pieces
• Pulse the cauliflower to the same consistency and add to bowl
• Stir in soy sauce and mix
• Stir in spices and mix well, making sure everything is mixed thoroughly
• Spread mixture onto a parchment lined baking sheet and bake for 30 minutes
• Stir lightly and continue baking for an additional 10-15 minutes

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.

CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY

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!