Mexican Inspired Cauliflower Tacos Food

MEXICAN INSPIRED CAULIFLOWER TACOS

Steps:

• Preheat oven to 450 and line a large lined baking sheet.
• While the oven is heating, stir together the spice mix in a small bowl and chop cauliflower in bite sized florets. Then put them into a large bowl and lightly coat with avocado oil (or veggie stock if oil free).
• Spinkle the spice mix overtop the cauliflower and gently toss again to coat each floret evenly with the spices.
• Spread the spiced cauliflower onto the lined baking sheet and bake for about 25 minutes.
• While the cauliflower is cooking, prepare all of your desired taco fillings and dressing.
• Once cauliflower is done simply the fill your warmed tortilla, add a squeeze of fresh lime and then drizzle Cilantro Lime Crema overtop!

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

Steps:

• In a blender or food processor combine the garlic, chili powder, paprika, chipotle chiles, pineapple juice, vinegar and 1 cup of the pineapple chunks. Blend until smooth. Set aside.
• Heat a large skillet over medium-high heat and add the olive oil. Add cauliflower and onions, season with salt and pepper. Cook for 12-15 minutes or until the cauliflower is tender and the onions have caramelized. Reduce the heat to low stir in the pineapple sauce, the remaining cup of pineapple chunks and the jalapeno. Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower, there will still be sauce left in the pan, this is good. Remove from the heat and stir in the cilantro.
• Divide the cauliflower among the warmed tortillas, drizzling each taco with the remaining sauce left in the pan. Top each taco with fresh cilantro, lime juice and feta.