Best 2 Crusty Baked Shells Cauliflower Recipes

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

Ingredients

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

CRUSTY BAKED SHELLS & CAULIFLOWER

Crusty Baked Shells & Cauliflower image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
3/4 pound medium shells
Good olive oil
2 1/2 pounds cauliflower, cut into small florets (1 large head)
3 tablespoons roughly chopped fresh sage leaves
2 tablespoons capers, drained
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
2 cups freshly grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind)
1 cup (8 ounces) fresh ricotta
1/2 cup panko (Japanese bread flakes)
6 tablespoons freshly grated Italian Pecorino cheese
2 tablespoons minced fresh parsley leaves

Steps:

Preheat the oven to 400 degrees.
Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.