BARBACOA CAULIFLOWER TACOS
Steps:
- For the filling: Preheat the oven to 350 degrees F.
- In a glass mixing bowl, stir together the vegetable oil, chili powder, smoked paprika, cumin, salt and pepper. In a large stainless-steel mixing bowl, pour the combined seasonings over the cauliflower florets. Toss together. Spread out evenly on a parchment-lined baking sheet. Bake until slightly browned and crisp, about 25 minutes.
- For the tomatillo avocado salsa: In a small saucepan, add the tomatillos and jalapeno to boiling water, then boil for about 10 minutes. Drain, then transfer it to a food processor. Add the cilantro, avocado, garlic, salt to taste and pepper. Puree, then adjust salt as needed.
- For the slaw: Combine the apple cider vinegar, honey, lime juice, salt, pepper and olive oil in a mixing bowl and mix to incorporate. Shave the cabbage using a mandoline and drop into the vinaigrette; mix to incorporate.
- For the tortillas: Take 4 tortillas and dip them into your favorite red enchilada sauce. Place the coated tortillas in a well-oiled cast iron skillet over medium-high heat. Cook until the tortillas are crispy and have a red tint, 3 to 5 minutes. Repeat with the remaining tortillas.
- To serve: Place the slaw in a line down the center of each tortilla (divide the slaw evenly). Evenly distribute the cauliflower filling into each tortilla. Drizzle 1 tablespoon of the salsa across the top of each taco. Sprinkle 1 teaspoon of crumbled Cotija cheese onto each taco.
BAKED CAULIFLOWER TOTS
What can't cauliflower do? It's delicious as a puree, makes a great meaty steak and now, can be enjoyed as the ultimate finger food-a crunchy tot. We use crispy rice cereal as a gluten-free breading. A hot oven (and a little cooking spray) gets you a crackling exterior without deep frying.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings (about 6 tots each)
Number Of Ingredients 9
Steps:
- Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.
- Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.
- Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.
- Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)
- Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)
- Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.
Nutrition Facts : Calories 160 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 55 milligrams, Sodium 630 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 7 grams, Sugar 3 grams
CRISPY CAULIFLOWER TACOS
The secret to these crispy cauliflower tacos is the rice flour. It creates the crispiest crust on the cauliflower, making it the perfect vessel for the tangy cabbage slaw and spicy chipotle avocado sauce. These vegetarian tacos will be sure to inspire your weeknight meals well beyond Meatless Monday and Taco Tuesday!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 26
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 TOTCHOS
You won't have any problem getting kids (or adults) to eat their veggies when you whip up some Totchos. Like traditional nachos except the base is loaded with better-for-you Cauliflower Veggie Tots. Perfect for a fun weeknight dinner, entertaining or a hearty snack.
Provided by Green Giant
Categories Trusted Brands
Time 27m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Brown ground beef in large skillet and drain. Stir in salsa and cook 3 minutes or until heated through.
- Cook Green Giant® Veggie Tots™ according to package directions.
- Arrange cooked veggie tots in 2-quart baking dish. Top with beef mixture then sprinkle with cheese. Bake 8 minutes or until cheese is melted.
- Top with lettuce, tomato and your favorite nacho toppings.
Nutrition Facts : Calories 651.8 calories, Carbohydrate 31.3 g, Cholesterol 135.6 mg, Fat 41.6 g, Fiber 9.2 g, Protein 38.8 g, SaturatedFat 21.2 g, Sodium 1565.8 mg, Sugar 1.4 g
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- To prepare the cauliflower, first boil florets until just soft. Drain and dry thoroughly with a paper towel. Then pulse briefly in a food processor until it resembles course crumbs.
- Add cauliflower, breadcrumbs, cheese and eggs into a large mixing bowl. Mix until everything is combined.
- Preheat oven to 400°F. Line two large baking sheets with parchment paper or silicone baking mats. While oven is preheating, scoop up 1 tbsp of cauliflower mix and squeeze between palm of hands. If there is excess water that squeezes out, that is fine. Roll cauliflower between palm of your hands to form cylinder. Gently shape with fingers until it resembles tater tot cylinder. Place on baking sheet lined with parchment paper or silicone baking mat. Repeat with remaining cauliflower mix. You should have enough to form about 5 dozen tots.
- Bake for about 20 minutes. Bottom of tots should be brown. Flip tots over and bake for another 5-10 minutes.
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