Cauliflower Meat Tacos Recipe By Tasty

CAULIFLOWER "MEAT" NACHOS RECIPE BY TASTY

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.
• Preheat the oven to 350ºF (180ºC).
• Add the tortilla chips to an oven-proof dish.
• Load with the cauliflower "meat" and other toppings of your choice. Sprinkle with the shredded cheese.
• Bake for about 10 minutes, until the cheese has melted.
• Let cool for 5 minutes, then garnish with cilantro and serve.
• Enjoy!

CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY

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!

CAULIFLOWER TORTILLA TACOS RECIPE BY TASTY

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!

ROASTED CAULIFLOWER TACOS

Steps:

• Preheat the oven to 400°F.
• Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
• Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.

CAULIFLOWER TACO MEAT - CAULIFLOWER WALNUT TACO FILLING

Steps:

• Line a large baking dish with parchment. Preheat the oven to 375 deg F (190 C ).
• Process the walnuts, onion and jalapeno until coarse mixture in a food processor.
• Add cauliflower florets and tomato and pulse a few times to break some of the large cauliflower pieces.
• Add the spices, salt, zest, 1 tsp oil and process until the cauliflower is evenly shredded. If using store bought chili blend, add 1/4 tsp or more chipotle chili flakes/powder and dashes of ground cinnamon, clove and black pepper for additional flavor.
• Transfer the cauliflower walnut mixture to the parchment lined baking dish. Spread evenly.
• Bake at 375 degrees F for 35 to 45 minutes. Move the mixture around twice in between. The onion should start caramelizing and the mixture should be crumbly but not overly dry. (taste the mixture carefully when moving it around the second time and add salt, spices if needed **). Bake until desired consistency.
• Cilantro Avocado Cream: Blend all the ingredients with 1/3 cup or more water until smooth. Add more lime juice or salt to taste.
• Assemble the tacos in warm tortillas with warm taco meat, salsa, avocado dressing, cilantro, jalapeno/pickled jalapeno and serve. Or add the taco meat to burritos, Nachos, Enchiladas, Salads.

CAULIFLOWER "MEAT" QUESADILLAS RECIPE BY TASTY

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!

BUFFALO CAULIFLOWER TACOS RECIPE BY TASTY

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!