Sheet Pan Cauliflower Tacos Recipes

SHEET PAN CAULIFLOWER TACOS

Steps:

• Preheat oven to 400°F. Line a large baking sheet with foil (I used a half-sheet pan).
• In a small bowl, add chili powder, cumin, garlic powder, paprika, salt, pepper. Whisk together until evenly mixed.
• In a large bowl, add cauliflower. Drizzle with olive oil. Mix cauliflower until it is evenly coated in oil. Sprinkle the seasoning over cauliflower and mix until cauliflower is evenly coated in the seasoning. Add in chickpeas and give them a quick mix in the seasoning (they don't need to be as thoroughly coated; because of their small surface area they will get salty quickly if overseasoned).
• Pour cauliflower chickpea filling onto foil lined sheet pan. Spread out the cauliflower and chickpeas so there is only a single layer of ingredients. Place sheet pan into oven and cook for about 25-30 minutes, until cauliflower is soft.
• To warm up your tortillas, you have several options. You can wrap a stack of them in foil and add them to the oven about 5 minutes before your cauliflower filling is cooked. You can also lay them out on another sheet pan and cook for about 4-5 minutes in the oven. This should soften the tortillas and give them a little bit of color (as seen in prep photo above). To add even more color to your tortillas (which is what you see for the final assembled tacos in the photos), you can heat them over an open flame. I heat mine directly on my gas stove burner (heating each tortilla individually over medium heat, just a few seconds on each side).
• When taco filling is ready, assemble tacos with a few spoonfuls of filling and your choice of toppings. I added avocado slices, a little bit of bell pepper, red cabbage, cotija cheese, lime juice and cilantro.

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.