Cauliflower Tacos Recipe By Tasty

Steps:

• Cut the cauliflower in half and break it into small florets.
• Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
• Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
• Add the cauliflower "meat" to the tortilla, along with your favorite toppings. Serve with a lime wedge.
• If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
• Enjoy!

Steps:

• Chop the head of cauliflower into small pieces.
• Pulse in a food processor until cauliflower is finer than rice. Place in a bowl and salt, to taste.
• Microwave for 4 minutes.
• Preheat oven to 375°F/190˚C.
• Drain the cauliflower using a kitchen towel and squeeze out all the excess water.
• After draining add the cauliflower into a bowl and mix in the eggs, lime juice, pepper, dried oregano, paprika, and chili powder.
• Mix together.
• Roll out 6 balls of the mixture and then press onto a baking sheet.
• Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy.
• After cooling, fill with your desired fillings
• Enjoy!

Steps:

• Preheat oven to 450˚F (230˚C).
• On a cutting board, break the head of cauliflower into florets.
• In a large mixing bowl, add flour, paprika, garlic powder, salt, pepper, and milk, and stir until well combined.
• Add cauliflower florets to batter, making sure each piece is evenly coated.
• Transfer to a parchment paper-lined baking sheet and bake for 20 minutes, flipping halfway.
• In a small mixing bowl, combine hot sauce, vegetable oil, and honey, and stir until evenly combined.
• Brush hot sauce mixture on cauliflower and bake for an additional 20 minutes.
• Serve on warm tortillas with desired taco toppings.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C).
• In a wide, shallow dish, combine the avocado oil, lime juice, brown sugar, cumin, oregano, paprika, chipotle powder, chile powder, garlic powder, and salt and whisk well. Add the cauliflower to the dish and coat each piece thoroughly with the marinade. Cover and refrigerate while you prepare the poblano-pepita sauce, or for up to 2 hours.
• On a rimmed baking sheet, toss the poblanos, garlic, and jalapeños with 1 tablespoon of avocado oil. Roast for 30 minutes, or until the skin is beginning to pull away from the flesh of the peppers and the garlic is soft and golden brown. Add the pepitas to the pan and return to the oven for another 5-8 minutes, until beginning to brown.
• Transfer the poblanos, jalapeños, and garlic to a medium bowl and cover with a plate or plastic wrap. Set aside to cool for 30 minutes.
• Once cool enough to handle, carefully remove the skins, stem, and seeds from the poblanos and skins and stems from the jalapeños (remove the seeds too, if desired, for a more mild sauce, or keep them in for a little more heat). Peel the garlic.
• Add the poblanos, jalapeños, garlic, pepitas, cilantro, remaining tablespoon of avocado oil, the lime juice, and salt to a blender. Blend on high speed until completely smooth. If the sauce is very thick, add cold water, 1 tablespoon at a time, until the consistency is smooth and spreadable. Transfer to a serving bowl and set aside until ready to serve. Alternatively, cover and refrigerate until ready to serve.
• Grill the cauliflower: Brush a cast-iron griddle pan with avocado oil and turn the heat to high. When the pan starts to smoke, add a few pieces of the marinated cauliflower. Grill for 7-8 minutes, until the cauliflower lifts easily from the pan and grill marks are visible. Flip and grill for another 4-5 minutes on the other side, until the cauliflower is easily pierced with a fork. Repeat with the remaining cauliflower.
• Transfer the cauliflower to a cutting board and roughly chop into ½-inch pieces. Discard any slightly tough or undercooked pieces of stem.
• Assemble the tacos: Spread about 1 tablespoon of the poblano-pepita sauce across a warm tortilla and top with cauliflower, cabbage, cilantro, and crema. Serve with lime wedges alongside.
• Store any leftover poblano-pepita sauce in the refrigerator for up to 5 days. It can be served with eggs, in rice bowls, or tossed with grilled shrimp or your favorite protein.
• Enjoy!

Steps:

• In a deep, heavy-bottomed skillet, heat the oil on medium for frying.
• Preheat the oven to 300°F.
• Add Panko breadcrumbs into a bowl and to this, add 1 tsp cayenne, 2 tsp paprika, 1 tsp chipotle chili powder, 1 tsp black pepper and mix together. Add salt to taste.
• In another bowl, combine all-purpose flour, water, and 1 tsp cayenne, 2 tsp paprika, 1 tsp chipotle chili powder, 1 tsp black pepper, and ⅓ cups of Texas Pete Hot Sauce to create a batter.
• Dip the 1" to 2" cauliflower florets into the all-purpose-flour mixture first, and then dip them into the bread crumb mixture, ensuring all florets are covered completely.
• Fry cauliflower florets slices until golden-brown. Place them on a plate lined with a paper towel to soak up the oil, then place them on a baking sheet with parchment paper.
• Drizzle the 1 cup of Texas Pete Hot Sauce onto the cauliflower wings (add more if more spice is desired). Bake for 7 minutes while heating tortillas.
• Assemble by spreading homemade ranch in the middle of the tortilla and then placing 3-4 cauliflower wings onto the tortilla. Add lettuce, red cabbage, avocado slices, cilantro, lime (optional) cheese, and more hot sauce. Serve.
• Enjoy!