CAULIFLOWER TORTILLA TACOS RECIPE BY TASTY
Here's what you need: cauliflower, eggs, lime, dried oregano, paprika, chili powder, salt, pepper
Provided by Dylan Keith
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 187 calories, Carbohydrate 21 grams, Fat 7 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams
BUFFALO CAULIFLOWER TACOS RECIPE BY TASTY
Here's what you need: cauliflower, flour, milk, paprika, garlic powder, salt, pepper, hot sauce, vegetable oil, honey, tortilla
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 250 calories, Carbohydrate 38 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
CAULIFLOWER TACOS RECIPE BY TASTY
Here's what you need: vegetable oil, small flour tortillas, cauliflower, red cabbage, lettuce, fresh cilantro leaves, shredded cheese, avocado, panko bread crumbs, all purpose flour, cornstarch, cayenne pepper, paprika, chipotle chili powder, black pepper, hot sauce, hot sauce, salt
Provided by Heena Patel
Yield 6 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 717 calories, Carbohydrate 130 grams, Fat 13 grams, Fiber 11 grams, Protein 21 grams, Sugar 11 grams
CRISPY CAULIFLOWER TACOS
The secret to these crispy cauliflower tacos is the rice flour. It creates the crispiest crust on the cauliflower, making it the perfect vessel for the tangy cabbage slaw and spicy chipotle avocado sauce. These vegetarian tacos will be sure to inspire your weeknight meals well beyond Meatless Monday and Taco Tuesday!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet.
- For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
- For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
- For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
- Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
- Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
- To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
- To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges.
CAULIFLOWER "MEAT" QUESADILLAS RECIPE BY TASTY
Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, large flour tortilla, shredded mexican cheese blend, onion, green pepper
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 quesadillas
Number Of Ingredients 15
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.
- Heat a tortilla over low heat in a large, greased skillet.
- Sprinkle the tortilla with a layer of cheese, then add a layer of cauliflower "meat", caramelized onions and peppers, and another layer of cheese.
- Top with another tortilla and cook for about 4 minutes, until the bottom layer of cheese has melted and the bottom tortilla is golden brown.
- Carefully flip the quesadilla and cook for another 4 minutes, until all of the cheese has melted.
- Repeat.
- Slice each tortilla into wedges and serve.
- Enjoy!
Nutrition Facts : Calories 122 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, Sugar 6 grams
CAULIFLOWER "MEAT" NACHOS RECIPE BY TASTY
Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, tortilla chip, cherry tomato, black olive, jalapeño slice, shredded cheese blend, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
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.
- Preheat the oven to 350ºF (180ºC).
- Add the tortilla chips to an oven-proof dish.
- Load with the cauliflower "meat" and other toppings of your choice. Sprinkle with the shredded cheese.
- Bake for about 10 minutes, until the cheese has melted.
- Let cool for 5 minutes, then garnish with cilantro and serve.
- Enjoy!
Nutrition Facts : Calories 81 calories, Carbohydrate 12 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, Sugar 4 grams
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