THE RECIPE JOURNAL · Main Course
Tacos Stuffed with Crispy Cauliflower
These flavorful tacos are packed with crispy, seasoned cauliflower that delivers the perfect crunch in every bite. They’re an easy, delicious way to enjoy a satisfying plant-based meal any day of the week.
FROM THE KITCHEN • Tacos Stuffed with Crispy Cauliflower
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C). Toss the cauliflower with olive oil, chili powders, cumin, garlic powder, oregano, salt, and pepper right on a rimmed baking sheet. Spread it out in a single layer and roast for about 30 to 35 minutes, until the cauliflower is nice and tender.
02
Step 2
While the cauliflower is roasting, mix together the tomatoes, onion, capers, cilantro, lime juice, salt, and pepper in a bowl to make the pico. In another small bowl, combine the mayonnaise, garlic, lemon juice, and pepper to create the aioli. Pop both bowls into the fridge so the flavors can meld while you finish the rest.
03
Step 3
Next, heat about an inch of oil in a small pan over medium heat until it's hot but not smoking. Pat the shallots dry, then carefully drop them into the oil and fry until they turn golden brown, which usually takes around 6 to 8 minutes. Once done, transfer them to a paper towel-lined plate to drain off the excess oil.
04
Step 4
Discard the oil from the pan and wipe it clean. If you like, warm the tortillas briefly by heating them in the pan for about 30 seconds on each side. To assemble, spread some aioli on each tortilla, pile on the roasted cauliflower, spoon over the pico, and sprinkle with the crispy shallots and a little Parmesan cheese. Enjoy!
Why you’ll love it
These tacos are a delicious way to enjoy a healthy, plant-based meal. The crispy cauliflower adds a satisfying crunch and bold flavor that makes every bite exciting. They are perfect for anyone looking to eat more vegetables without sacrificing taste.
How to serve
Serve with fresh toppings like chopped cilantro, diced onions, and a squeeze of lime for brightness. Pair with creamy avocado or a dollop of sour cream to balance the spices. These tacos go well with a side of black beans or Mexican rice.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the cauliflower crispy. Avoid microwaving if possible, as it can make the coating soggy.
