You cannot miss this wonderful culinary experience: Cauliflower Tacos! This cauliflower taco recipe brings an innovative and healthy approach to traditional tacos, with a perfect combination of flavors, textures and freshness.
Imagine crispy cauliflower, cooked with delicious spices, placed in a soft tortilla and accompanied by fresh toppings and savory sauces. It is a taste adventure that will conquer you from the first bite and make you want to try it again and again. So, stop thinking, get ready to discover a delicious crunchy cauliflower taco.
The decision to prepare this roast cauliflower tacos recipe was influenced by two important aspects: the desire to enjoy a traditional taco but at the same time to make it vegetarian and with seasonal vegetables.
This crispy cauliflower taco recipe is proof that you can enjoy the delicious taste of tacos without giving up your food style or vegetarian options. I hope you will dare to try this reinterpretation of tacos, which will surely surprise you in the most pleasant way possible!
Want more vegetarian tacos recipes? Check out these:
- Hard Shell Breakfast Tacos
- Hard Shell Veggie Tacos
- Smoky Vegan Tacos with Salsa Verde
- Easy Vegan Tacos
Ingredients for cauliflower tacos
- White corn flour (masa harina): This is an essential ingredient for taco tortillas. White corn flour (masa harina) is mixed with water to create the soft and fluffy tortillas in which you will place the cauliflower and the other ingredients. An important tip is to mix well and knead the dough to get the perfect tortillas.
- Cauliflower: Cauliflower is the star of this recipe and contributes to the crunchy texture and amazing taste of your mexican roasted cauliflower tacos. Cut into small florets and cooked with spices, cauliflower becomes a delicious alternative to traditional taco meat.
- Eggs: Eggs are used to create a paste that binds and adds extra consistency to the cooked cauliflower. This ingredient is the key for everything to come together harmoniously.
- White flour and chili: These ingredients are used to cover the pieces of cauliflower, creating a crispy and aromatic crust. The chili will add a bit of pleasant heat to the taste.
- Cumin: Ground cumin is a wonderful spice that will intensify the taste of cauliflower and give it a slightly smoky note.
- Garlic: Crushed garlic adds a delicious aroma and a bit of spiciness to cauliflower.
- Guacamole: Guacamole is an excellent choice to add creaminess and freshness to your fried cauliflower tacos. You can prepare guacamole with avocado, onion, tomatoes, lime and spices.
- Cabbage salad: Cabbage salad, finely chopped or processed in the food processor, offers a crunchy texture and a welcome freshness. You can also add a little lemon or vinegar for a slightly sour taste.
Tacos have a rich and fascinating history, having origins in Mexican culture. Centuries ago, the Aztecs used corn tortillas as a practical means to wrap and transport various foods, from fish to meat or vegetables. These were the forerunners of modern tortillas.
The term “taco” comes from the Nahuatl language, used by the Aztecs, and means “meal” or “wrapped food.” Over time, tacos have evolved and diversified, adapting to regional preferences and available ingredients.
Tacos traveled to the United States and became a popular food worldwide, earning their place in international cuisine. Today, an impressive variety of tacos are available, from the traditional ones with meat, to vegetarian or vegan options.
So, tacos have come a long and interesting way in history and continue to be a food loved and appreciated all over the world, offering an explosion of flavors and textures in every bite.
About the tortillas
- Types of tortillas: There are various types of tortillas available, and the choice depends on personal preference. The most common types include corn tortillas and wheat flour tortillas. Corn tortillas have a more specific taste and a crisper texture, while wheat tortillas are softer and fluffier.
- Store-bought Tortillas vs. homemade tortillas: I mentioned that I chose to make tortillas from scratch, which is an excellent option for those who want to experiment and enjoy the total freshness of the ingredients. However, for those who prefer a faster option, store-bought tortillas are handy and can save time.
- Tips for homemade tortillas: If you choose to make tortillas from scratch, some tips can be useful. Make sure you knead the dough well to get soft and fluffy tortillas. Warm them well before filling them to make them more flexible and easy to roll. Also, keep them warm under a kitchen towel to keep them fresh.
Cauliflower tacos recipe
For homemade taco tortillas:
- 270g white corn flour (masa harina)
- 300ml water
For the crispy cauliflower:
- 1 medium cauliflower, divided into florets
- 2 eggs, beaten
- 150g white all-pirpose flour
- 1 teaspoon chili powder
- 1 teaspoon cumin, powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- oil for frying
- 2 avocados, ripe
- 2 garlic cloves, crushed
- 2 tablespoons lime juice
- ½ chopped red pepper
For cabbage salad:
- ¼ small red cabbage
- ½ small white cabbage
- 2 tablespoons fresh coriander, chopped
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 spoon of honey
- For the homemade taco tortillas:
- In a bowl, add water and masa harina and mix with a fork, until you get a soft dough that is easy to shape.
- Divide the dough into 12 equal parts.
- To shape the tortillas, you can use a tortilla press or use two sheets of baking paper.
- Put the dough for one tortilla in the middle, between two sheets of baking paper.
- With the help of a rolling pin, stretch the dough into an even circle.
- Repeat this process with all 12 pieces of dough obtained.
- Fry the tortillas on a pan, over medium heat. One minute on each side.
- Transfer the cooked tortillas to a plate and cover with a wet towel, to help maintain their elasticity.
- For the Guacamole:
- In a bowl, mash the avocado with a fork.
- Add the rest of the ingredients and mix.
- For the cabbage salad:
- In a bowl, add all the ingredients and mix with your hands, squeezing the cabbage so that it becomes smoother and absorbs the juices.
- For the cauliflower:
- In a bowl, mix the eggs with a tablespoon of water.
- In another bowl, mix flour, chili, cumin, garlic, salt and pepper.
- Heat the oil for frying to 160 C.
- Dip the cauliflower pieces, one by one, in the egg and then in the flour.
- Fry the cauliflower for around 7-8 minutes, 5-6 pieces at a time.
- When it's ready, put the fried cauliflower on a paper towel to absorb the excess oil.
- Assemble tacos with guacamole, cooked cauliflower and coleslaw.
- Sprinkle with lime juice and coriander leaves.
Amount Per Serving Calories 269Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 31mgSodium 211mgCarbohydrates 35gFiber 6gSugar 4gProtein 6g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.