Crispy Cauliflower Tacos
Description
Bring a whole new attitude to taco night by serving cauliflower tacos topped with crispy fried shallots, caper pico de gallo, and garlic aioli.
Ingredients
•
1 head cauliflower, chopped into small florets
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2 teaspoons olive oil
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1 teaspoon chili powder
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1 teaspoon ancho chile powder
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1 pinch ground black pepper
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2 medium plum tomatoes, diced
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1/2 medium sweet onion, chopped
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1 tablespoon capers, rinsed and chopped
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1 tablespoon chopped fresh cilantro
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1/2 medium lime, juiced
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salt and ground black pepper to taste
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1/4 cup mayonnaise
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2 cloves garlic, chopped
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1 teaspoon lemon juice
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1 pinch ground black pepper
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1 cup oil for frying, or as needed
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1 medium shallot, thinly sliced
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8 (6 inch) corn tortillas
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1 tablespoon grated Parmesan cheese, or to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Make cauliflower: Toss cauliflower with olive oil, chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet until evenly coated.
3
Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
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.
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.
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.
7
Remove oil from the pan and wipe dry. Toast tortillas by heating in the pan over medium heat for 30 seconds per side.
8
Spoon aioli onto tortillas. Add roasted cauliflower, caper pico, and fried shallots. Top with Parmesan cheese.