EASY CAULIFLOWER TACOS
These easy vegan cauliflower tacos with chili powder, red onion and creamy avocado garnish are perfect for taco night.
Provided by Liv Dansky
Categories Healthy Taco Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- Toss cauliflower, onion, oil, chili powder, salt and pepper together in a large bowl until well combined. Spread in an even layer on the prepared baking sheet. Roast until deeply brown in spots and tender, 25 to 30 minutes. Transfer to a bowl; add lime juice and toss to coat.
- Divide the cauliflower-onion mixture evenly among tortillas (about 1/2 cup per tortilla). Top each with 2 avocado wedges. Top with radish slices and cilantro, if desired.
Nutrition Facts : Calories 331 calories, Carbohydrate 38 g, Fat 20 g, Fiber 11 g, Protein 7 g, SaturatedFat 3 g, Sodium 477 mg, Sugar 5 g
CAULIFLOWER TACOS
Cauliflower tacos are the easy and delicious dinner you need! Chipotle roasted cauliflower and crispy chickpeas fill these vegetarian tacos.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper or a silicone baking mat.
- Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt.
- Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside.
- To serve, warm the tortillas. Pile high with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. Enjoy immediately.
Nutrition Facts : ServingSize 0.25 of filling with one flour tortilla and no toppings, Calories 273 kcal, Carbohydrate 42 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Fiber 9 g, Sugar 6 g, UnsaturatedFat 6 g
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.
CRISPY CAULIFLOWER TACOS
My attempt at recreating The Deep Hole taco from Pico Taqueria! It's an amazing cauliflower taco with caper pico de gallo, garlic aioli, Parmesan cheese, and crispy shallots.
Provided by Laura Leavitt
Time 50m
Yield 8
Number Of Ingredients 23
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.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 19.6 g, Cholesterol 3.2 mg, Fat 35.4 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 268.5 mg, Sugar 3.1 g
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