Best 6 Cauliflower Tortilla Tacos Recipe By Tasty Recipes

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Welcome to the world of culinary delight, where taste buds dance with joy and flavors intertwine to create a symphony of taste. In this article, we embark on a journey to discover the best recipe for cauliflower tortilla tacos, a dish that combines the goodness of cauliflower with the versatility of tortillas. Using ingredients that are readily available and easy to find, we will guide you through the steps of creating a tantalizing meal that will impress your taste buds and leave you craving for more. Get ready to explore a culinary adventure that will transform your perception of tacos and redefine the art of cooking.

Here are our top 6 tried and tested recipes!

CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY



Cauliflower

Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, corn tortilla, tomato, avocado, tomato salsa, fresh cilantro, lime wedge

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

1 medium head cauliflower, washed
5 oz mushroom, such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
corn tortilla
tomato, diced
avocado, diced
tomato salsa
fresh cilantro
lime wedge

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.
  • Add the cauliflower "meat" to the tortilla, along with your favorite toppings. Serve with a lime wedge.
  • If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
  • Enjoy!

Nutrition Facts : Calories 61 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

BUFFALO CAULIFLOWER TACOS RECIPE BY TASTY



Buffalo Cauliflower Tacos Recipe by Tasty image

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

1 head cauliflower
¾ cup flour
¾ cup milk, or milk alternative
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
¼ cup hot sauce
2 tablespoons vegetable oil
1 tablespoon honey
tortilla, to serve

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



Cauliflower Tacos Recipe by Tasty image

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

vegetable oil, for frying
10 small flour tortillas
1 head cauliflower, cut into 1" to 2" florets
3 cups red cabbage, cut, julienned
4 cups lettuce, cut, julienned
¼ cup fresh cilantro leaves, chopped
shredded cheese, to garnish, optional
1 avocado, sliced
3 cups panko bread crumbs
2 cups all purpose flour, mixed with 1 cup (240 ml) water to form pancake-like batter
1 teaspoon cornstarch
4 teaspoons cayenne pepper, divided into 2, 2 tsp increments (2 teaspoon for the bread crumbs and 2 teaspoon for the all purpose batter)
4 teaspoons paprika, divided into 2, 2 tsp increments (2 teaspoon for the bread crumbs and 2 teaspoon for the all purpose batter)
2 teaspoons chipotle chili powder, divided into 2, 1 tsp increments (1 teaspoon for the bread crumbs and 1 teaspoon for the all purpose batter)
2 teaspoons black pepper, divided into 2, 1 tsp increments (1 teaspoon for the bread crumbs and 1 teaspoon for the all purpose batter)
⅓ cup hot sauce, Like Texas Pete, for all-purpose batter
1 cup hot sauce, Texas Pete Hot sauce to drizzle on top of cauliflower wings
salt, to taste

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

CAULIFLOWER TORTILLA TACOS RECIPE BY TASTY



Cauliflower Tortilla Tacos Recipe by Tasty image

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

1 head cauliflower
2 eggs
½ lime, juiced
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon chili powder
salt, to taste
pepper, to taste

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

CRISPY CAULIFLOWER TACOS



Crispy Cauliflower Tacos image

My attempt at recreating The Deep Hole taco from Pico Taqueria! It's an amazing cauliflower taco with caper pico de gallo, garlic aioli, Parmesan cheese, and crispy shallots.

Provided by Laura Leavitt

Time 50m

Yield 8

Number Of Ingredients 23

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
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
¼ cup mayonnaise
2 cloves garlic, chopped
1 teaspoon lemon juice
1 pinch ground black pepper
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

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.
  • Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
  • Meanwhile, combine tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico in one bowl. Combine mayonnaise, garlic, lemon juice, and pepper for aioli in another bowl. Place both bowls in the fridge to let flavors blend until everything else is ready.
  • Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into the oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
  • Remove oil from the pan and wipe dry. Toast tortillas if desired by heating in the pan over medium heat for 30 seconds per side.
  • Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 19.6 g, Cholesterol 3.2 mg, Fat 35.4 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 268.5 mg, Sugar 3.1 g

CAULIFLOWER "MEAT" QUESADILLAS RECIPE BY TASTY



Cauliflower

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

1 medium head cauliflower, washed
5 oz mushroom, such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
large flour tortilla
shredded mexican cheese blend
onion, carmelized
green pepper, carmelized

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

Tips:

  • To make the cauliflower tortillas more pliable, cook them for a shorter amount of time. You can also add a little bit of water or oil to the dough to help it bind together.
  • If you don't have a tortilla press, you can use a rolling pin to flatten the dough. Just be sure to roll it out evenly so that the tortillas are all the same thickness.
  • You can use any type of filling you like for your tacos. Some popular options include grilled chicken, steak, fish, or vegetables.
  • To make the tacos even more flavorful, add some salsa, guacamole, or sour cream.
  • If you're short on time, you can use store-bought cauliflower tortillas instead of making your own.

Conclusion:

Cauliflower tortillas are a delicious and healthy alternative to traditional flour tortillas. They're easy to make and can be filled with a variety of ingredients. Whether you're looking for a quick and easy weeknight meal or a fun and festive party appetizer, cauliflower tortillas are a great option.

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