Crispy Cauliflower Tacos

Bring a whole new attitude to taco night by serving cauliflower tacos topped crispy fried shallots, caper pico, and garlic aioli.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 398 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.

Step 3

Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.