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Crispy Cauliflower Tacos
Crispy Cauliflower Tacos
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate taco night with cauliflower tacos topped with crispy shallots, caper pico, and garlic aioli.
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
  • 0.5 teaspoon dried oregano
  • 2 medium plum tomatoes, diced
  • 0.5 medium sweet onion, chopped
  • 1 tablespoon capers, rinsed and chopped
  • 1 tablespoon chopped fresh cilantro
  • 0.5 medium lime, juiced
  • salt and ground black pepper to taste
  • 0.25 cup mayonnaise
  • 2 cloves garlic, chopped
  • 1 teaspoon lemon juice
  • 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
Instructions:
  • Preheat your oven to 400°F (200°C) for perfect baking results.
  • Coat cauliflower in olive oil and sprinkle with both chili powders, cumin, garlic powder, oregano, salt, and pepper on a baking sheet with edges.
  • Roast in the oven until the cauliflower is tender, for about 30-35 minutes.
  • In a bowl, mix tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico. In a separate bowl, combine mayonnaise, garlic, lemon juice, and pepper for aioli. Chill both bowls in the fridge to enhance flavors while preparing remaining ingredients.
  • Heat 1 inch of oil in a small pan over medium heat until it shimmers. Pat dry shallots, then carefully fry them in the hot oil until golden brown, about 6 to 8 minutes. Drain on a paper towel-lined plate.
  • Discard excess oil from the pan and pat dry. Optionally, heat tortillas in the pan over medium heat for 30 seconds per side to toast.
  • Spread a generous amount of flavorful aioli on the tortillas, then layer on the cauliflower, pico de gallo, and shallots before finishing with a sprinkling of savory Parmesan cheese.

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