CAULIFLOWER TACOS RECIPE | BON APPéTIT
Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.
- Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.
- Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.
- Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.
CAULIFLOWER TACOS RECIPE | BON APPéTIT
Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.
- Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.
- Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.
- Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.
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From rusticfamilyrecipes.com
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From allrecipes.com
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From acouplecooks.com
From acouplecooks.com
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I had 2 tacos, 1 flour, 1 corn. I liked the corn the best, but the flour was pretty awesome too. I just cooked the eggs in the pan w/ the sausage to save myself a few dishes to wash and it worked perfectly. Awesome dish, love that i can make taco-truck tacos …
From allrecipes.com
From allrecipes.com
See details
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This has been a fave recipe for years from my Favorite Brand Names Cookbook. I use mild taco sauce and then have medium or hot salsa on hand, as I'm a spicy wimp, lol! Also have sour cream and chopped scallions or chives avail. I usually bake in glass 9x13 so just spray with Pam. Often serve with side garden salad. Nice change to tacos.
From allrecipes.com
From allrecipes.com
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From bonappetit.com
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