Cauliflower Tacos With Creamy Lime Slaw Recipe 455 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 CREAMY LIME SLAW RECIPE - (4.5/5)

Steps:

• FOR THE COLESLAW Combine the shredded cabbages and carrot together (or you can just use a pre-packaged coleslaw mix) in a large bowl. In a separate bowl, whisk together the vegan mayonnaise, vegan sour cream, onion, sugar, vinegar, mustard powder, celery seed, salt and pepper. Add to the cabbage mixture with a squeeze of fresh lime juice. Mix well to combine. Taste for seasoning, adding more salt or pepper if necessary. Allow to sit for at least an hour or so before serving. It's even better the next day! FOR THE CAULIFLOWER Trim the cauliflower and cut into bite-sized florets. Drizzle with olive oil and toss with taco seasoning. Place onto a cookie sheet and bake at 375 degrees for 20 minutes or until tender. Toss once or twice during the baking process for even doneness. Serve while the cauliflower is warm. Add avocado, cilantro and a sprinkle of salt.

CAULIFLOWER TACOS

Steps:

• Preheat oven or air fryer to 400F. In a medium bowl, whisk together chili powder, cumin, paprika, garlic powder, and salt.For the oven: Line or grease a baking sheet. Place the cauliflower on the baking sheet and drizzle with olive oil, lime, and seasonings. (Sprinkle with optional finely crushed gluten-free / grain-free crackers / breadcrumbs for a crispier coating and toss to evenly coat).Spread evenly in a single layer. Roast for 20-22 minutes, stirring occasionally during cooking, until cauliflower is golden and tender. Remove from oven and set aside.For the air fryer: Preheat air fryer to 400F. Place in air fryer basket (you will need to cook them in batches). Air fry for 8-10 minutes.For the grill: Heat grill to medium high 375F. Place a grill basket or a large piece of foil on the grill. Add the cauliflower on top and grill for 8-10 minutes until tender crisp.
• While the cauliflower is roasting, add the avocado, cilantro, lime, garlic, and salt to a food processor. Process until smooth.
• Char the tortillas: Heat the tortillas in a pan over medium high heat for 10-20 seconds OR on the grill, about 2 minutes per side, with the grill open throughout the warming process OR directly on a gas burner for 5 seconds on each side.Assemble the tacos: Serve the roasted cauliflower inside the warm tortillas. Top with some shredded cabbage, jalapeño, avocado, cilantro, pickled onions and a good drizzle of the avocado sauce and a splash of lime juice!

ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW

Steps:

• Make the slaw:
• Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
• Make the tacos:
• Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
• In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
• To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.