Oven Roasted Taco Cauliflower Food

OVEN-ROASTED TACO CAULIFLOWER

Steps:

• Preheat oven to 375º Fahrenheit.
• In a medium bowl, stir together the olive oil and the taco seasoning. Add the cauliflower and the white parts of the green onion and stir to coat.
• Spread vegetables on a baking tray. Be sure the pieces do not touch each other. Sprinkle with salt.
• Bake in the preheated oven for 15 minutes, then turn. Return to oven for an addition 10-15 minutes, or until they are golden and the edges are caramelized.
• Sprinkle with the green parts of the green onions before serving.

ROASTED CAULIFLOWER TACOS

Steps:

• Preheat the oven to 400°F.
• Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
• Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.

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.

ROASTED CAULIFLOWER TACO

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Cut the cauliflower into bite-size florets, but for this vegetable, no need to make them all even in size. The smaller ones get more blistery, the bigger ones retain more texture. Put the florets in a bowl and toss with the olive oil, cumin seeds and salt. Generously coat, no need to skimp on flavor!
• Roast for 20 to 25 minutes, turning once, until the cauliflower is tender and it's edges are golden brown.
• To serve, fill a tortilla with approximately 1/3 cup of the roasted cauliflower. Top with crumbled feta, a drizzle of Greek yogurt mixed with chipotles in adobo and a sprinkle of chopped mint. Garnish with a small handful of micro-greens. Reserve the remaining ingredients for additional tacos.
• In a large bowl, combine the masa, salt and olive oil. Whilst mixing by hand, slowly pour in the water in a thin stream, adding only enough water to bring the dough together. It should be neither too dry nor too sticky. Roll the dough into 2-inch balls and cover with a damp towel until ready to press.
• Place a ball of dough in between 2 sheets of wax paper or use a sandwich-size freezer bag (with scissors, evenly cut the closure edge and the 2 side edges, so that the bag is only attached on one edge) and place in a tortilla press. Press the dough into a flat, round tortilla. Keep the tortillas covered with a damp towel until ready to cook.
• When ready to cook, heat a cast-iron skillet to high heat. Cook the tortillas in the dry pan for 30 seconds per side until golden and even browned or blackened in places.
• Put your hot tortillas in a basket wrapped in a kitchen towel to keep them warm and tender. Corn tortillas can be made 2 hours in advance, wrapped and reheated in a 350 degree F oven for about 12 minutes or in the microwave for 2 minutes.

TEX-MEX OVEN-ROASTED CAULIFLOWER TACOS

Steps:

• Heat oven to 400ºF.
• Mix sour cream and salsa until blended.
• Whisk egg whites and hot sauce until blended. Add to cauliflower in large bowl; mix lightly. Add coating mix; toss until cauliflower is evenly coated.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until cauliflower is tender and lightly browned.
• Spread sour cream mixture onto tortillas; top with cauliflower and cheese. Fold in half.

OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
• Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

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.