Crispy Cauliflower Tacos

Name: Crispy Cauliflower Tacos
Total time: 50
Yield: 8
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

Recipe by Laura Leavitt from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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1 head cauliflower, chopped into small florets
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2 teaspoons olive oil
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1 teaspoon chili powder
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1 teaspoon ancho chile powder
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1 teaspoon ground cumin
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½ teaspoon garlic powder
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½ teaspoon dried oregano
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½ teaspoon salt
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1 pinch ground black pepper
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2 medium plum tomatoes, diced
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½ medium sweet onion, chopped
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1 tablespoon capers, rinsed and chopped

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1 tablespoon chopped fresh cilantro
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½ medium lime, juiced
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salt and ground black pepper to taste
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¼ cup mayonnaise
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2 cloves garlic, chopped
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1 teaspoon lemon juice
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1 pinch ground black pepper
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1 cup oil for frying, or as needed
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1 medium shallot, thinly sliced
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8 (6 inch) corn tortillas
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1 tablespoon grated Parmesan cheese, or to taste

Instructions

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.