Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Smart Cooking Tips
- Make sure to pat the cauliflower dry before cooking to help it get extra crispy.
- Use a hot skillet or oven to ensure the tacos stay crunchy after filling.
- Don’t overcrowd the pan when cooking the cauliflower to allow even browning.
Ingredients 0/25
Why This Recipe Is So Popular
Step 1
Lightly heat your oven to 400°F (200°C). Toss the cauliflower with olive oil, chili powders, cumin, garlic powder, oregano, salt, and pepper right on a rimmed baking sheet. Pop it in the oven and roast until the cauliflower is tender and nicely browned, about 30 to 35 minutes.
Step 2
While the cauliflower is cooking, mix together the tomatoes, onion, capers, cilantro, lime juice, salt, and pepper in a bowl to make a fresh pico. In a separate bowl, combine mayonnaise, garlic, lemon juice, and pepper to whip up a simple aioli. Pop both bowls in the fridge to let the flavors come together while you finish the rest.
Step 3
Heat about an inch of oil in a small pan over medium heat until it’s hot but not smoking. Pat the shallots dry, then carefully add them to the oil and fry until they turn golden and crispy, around 6 to 8 minutes. Drain them on a paper towel-lined plate.
Step 4
Wipe out the pan and, if you like, toast your tortillas over medium heat for about 30 seconds on each side to warm them up. Spread some aioli onto each tortilla, then pile on the roasted cauliflower, a spoonful of pico, and a handful of crispy shallots. Finish with a sprinkle of Parmesan cheese and enjoy!
