CRISPY CAULIFLOWER TACOS RECIPES

Steps:

• 1. Make the Crispy Cauliflower: Preheat the oven to 400?F. Line a baking sheet with parchment paper and then spray it generously with nonstick spray. 2. In a wide, shallow bowl, whisk the eggs well. In another wide, shallow bowl, whisk the flour with the taco seasoning and lime zest to combine. 3. Working in batches, dip the cauliflower into the egg and then into the flour mixture, tossing well to coat. Place the breaded cauliflower onto the baking sheet. Repeat until all of the cauliflower is breaded. Spray the top of the cauliflower with nonstick spray. 4. Bake the cauliflower until it is golden brown and very crisp, 20 to 25 minutes. Toss it occasionally during cooking to even out the browning, if desired. 5. Make the Queso: In a medium pot, melt the butter over medium heat. Add the onion and saut? until translucent, 4 to 5 minutes. Add the garlic and saut? until fragrant, 1 minute more. Stir in the green chiles. 6. Add the flour to the pot and cook, stirring constantly, for 1 minute. Add the milk, cumin, salt and pepper and bring to a simmer. The mixture will thicken; once it has, remove the pot from the heat. Stir in the cheese and set aside. 7. Make the Tacos: Heat a large skillet over medium heat. Working in batches, add 2 or 3 tortillas to the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted. 8. Squeeze the limes over the crispy cauliflower and toss well. To serve, place 3 tortillas on each plate and fill each with a handful of crispy cauliflower. Garnish with 1 to 2 tablespoons of queso, 1 teaspoon scallion, 2 or 3 jalape?o slices and 2 teaspoons cilantro leaves. Serve immediately.

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.