Crispy Cauliflower Tacos

Bring a whole new attitude to taco night by serving cauliflower tacos topped with crispy fried shallots, caper pico de gallo, 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

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

Step 3

Make cauliflower: Toss cauliflower with olive oil, chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet until evenly coated.

Step 4

Meanwhile, make caper pico: Toss together tomatoes, onion, capers, cilantro, lime juice, salt, and pepper in a medium bowl until well combined. Place in the fridge to let flavors blend until ready to serve.

Step 5

Meanwhile, make aioli: Stir together mayonnaise, garlic, lemon juice, and pepper in a small bowl until well combined. Place in the fridge to let flavors blend until ready to serve.

Step 6

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 hot oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.

Step 7

Remove oil from the pan and wipe dry. Toast tortillas by heating in the pan over medium heat for 30 seconds per side.

Step 8

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