ROASTED CAULIFLOWER TACOS
This roasted cauliflower tacos recipe is lightly adapted from Simply Julia by Julia Turshen and is reprinted with permission from the publisher. Feel free to get creative with the toppings here! I used what's listed in the recipe below, but Julia also suggests diced white onion, pickled jalapeños, and hot sauce.
Provided by Julia Turshen
Categories Main dish
Number Of Ingredients 12
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.
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
TEX-MEX OVEN-ROASTED CAULIFLOWER TACOS
Try our take on Tex-Mex Oven-Roasted Cauliflower Tacos in under an hour! There's no meat in these cauliflower tacos, but there are tasty taco flavors.
Provided by My Food and Family
Categories Vegetable Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 11 g
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
Try our take on Tex-Mex Oven-Roasted Cauliflower Tacos in under an hour! There's no meat in these cauliflower tacos, but there are tasty taco flavors.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 11 g
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