Roasted Cauliflower Tacos

final

Fall is here and it is time to strike up those ovens and start roasting some veggies.  Roasting really brings out the best out of vegetables.  The sweet, nutty goodness is one of a kind.
Roasted cauliflower makes for a great taco filling.  The soft texture of the cauliflower balances a crispy, crunchy fried tortilla to create one delish taco.  Dress the tacos with a little cabbage, salsa and cheese and you have one incredibly flavorful bite.

WHAT YOU NEED:

– ½ head of cauliflower, washed and cut into florets;
– 2-3 tablespoons of diced green chiles;
– liquid (water, milk, vegetable stock, wine whatever is around that will add flavor);
-1-2 cloves of garlic, crushed;
-salsa;
-shredded cabbage (lettuce will work as well)
-shredded cheese (optional)
– oil;
– salt;
-pepper;
-cumin (optional);
-paprika (optional);
-tortillas.

WHAT YOU DO:

Preheat oven to 475 degrees. Toss cauliflower florets with oil until florets are well coated. Sprinkle with salt and pepper.  Place in oven and roast for 20-25 minutes.  Florets should be soft and slightly charred.  Place florets in a sauté pan (add oil into the pan if needed).  Add chilies, salt, pepper, cumin and paprika.

caul & chile

Pour liquid, a few tablespoons at a time and mash cauliflower to desired texture.  Take off heat and let cool.

in pan

Heat tortillas.  Place about a tablespoon of cauliflower mixture onto a warm tortilla and gently fold over creating half moons.

assembling

Using wooden toothpicks (or skewer), close top portion of taco to make sure filling doesn’t leak out will frying.  In a skillet heat about 2 inches of oil on medium heat.  To test if oil is hot enough stick the end of a wooden spoon in the oil and watch for small bubbles to surround the spoon, or alternatively sacrifice a small piece of tortilla and toss into the oil.  Oil is ready when the tortilla begins to sizzle.  Place folded tacos into the oil and cook for 2-4 minutes on each side or until golden deliciousness is achieved.  Using tongs remove tacos from the oil and place on a paper towel-lined plate.  Let cool for about 3 minutes.  When ready to serve gently peel open taco, pointing it away from your face.  Top with cabbage, cheese and/or salsa.

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