Cauliflower Tacos with a Crispy Twist

Ingredients

• Crispy Cauliflower:
• 1 head cauliflower, chopped into small florets
• 2 teaspoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ancho chile powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• 1 pinch ground black pepper
• Caper Pico:
• 2 medium plum tomatoes, diced
• ½ medium sweet onion, chopped
• 1 tablespoon capers, rinsed and chopped
• 1 tablespoon chopped fresh cilantro
• ½ medium lime, juiced
• salt and ground black pepper to taste
• Garlic Aioli:
• ¼ cup mayonnaise
• 2 cloves garlic, chopped
• 1 teaspoon lemon juice
• 1 cup oil for frying, or as needed
• 1 medium shallot, thinly sliced
• 8 (6 inch) corn tortillas
• 1 tablespoon grated Parmesan cheese, or to taste

Step 1

Lightly heat your oven to 400°F (200°C). Toss the cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper right on a baking sheet with a rim. Pop it in the oven and roast until the cauliflower is tender and nicely cooked through, about 30 to 35 minutes.

Step 2

While the cauliflower is roasting, mix together the tomatoes, onion, capers, cilantro, lime juice, salt, and pepper in a bowl to make a fresh pico. In another small bowl, stir together the mayonnaise, garlic, lemon juice, and pepper for the aioli. Pop both bowls in the fridge to let the flavors meld while you finish up the rest.

Step 3

Heat about an inch of oil in a small pan over medium heat. Once it’s hot but not smoking, pat the shallots dry and carefully drop them into the oil. Fry them until they turn golden and crisp, which should take around 6 to 8 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain off any excess oil.

Step 4

Discard the oil from the pan and wipe it clean. If you like, warm your tortillas in the pan over medium heat for about 30 seconds on each side to give them a little toast.

Step 5

To assemble, spread a bit of the aioli on each tortilla, then pile on the roasted cauliflower, spoon over some pico, and sprinkle with the crispy shallots. Finish with a little Parmesan cheese on top, and you’re ready to dig in!