1. Recipes

How to Make Crispy Cauliflower Tacos - A Step-by-Step Guide

If you love tacos but are looking for a delicious and healthy twist, then these Crispy Cauliflower Tacos are just what you need. These tacos are a wonderful alternative to traditional meat-filled tacos, and are perfect for anyone following a vegetarian or plant-based diet. With the perfect combination of crispy cauliflower, fresh toppings, and a zesty sauce, they are sure to become a new favorite in your weekly meal rotation.

Cauliflower is a versatile vegetable that is often used a...

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Ingredients

  • 1 head cauliflower, chopped into small florets
  • 2 teaspoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 pinch ground black pepper
  • 2 medium plum tomatoes, diced
  • ½ medium sweet onion, chopped
  • 1 tablespoon capers, rinsed and chopped
  • 1 tablespoon chopped fresh cilantro
  • ½ medium lime, juiced
  • salt and ground black pepper to taste
  • ¼ cup mayonnaise
  • 2 cloves garlic, chopped
  • 1 teaspoon lemon juice
  • 1 pinch ground black pepper
  • 1 cup oil for frying, or as needed
  • 1 medium shallot, thinly sliced
  • 8 (6 inch) corn tortillas
  • 1 tablespoon grated Parmesan cheese, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 tacos

  • 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

    398 cal.

    • Total Fat: 35g
    • Saturated Fat: 5g
    • Cholesterol: 3mg
    • Sodium: 269mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 4g
    • Vitamin C: 39mg
    • Calcium: 60mg
    • Iron: 1mg
    • Potassium: 369mg

    Categories

    Vegetarian recipes
    Mexican recipes
    Healthy recipes
    Cauliflower recipes
    Taco recipes