For extra crispy shallots, ensure they are thinly sliced and patted completely dry before frying. Adjust the amount of chili powder according to your spice preference. The caper pico de gallo can be made a day in advance to allow the flavors to meld together even more beautifully.
Crispy Cauliflower Tacos
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS15
Experience the delightful crunch and vibrant flavors of our Crispy Cauliflower Tacos! Each bite is an explosion of textures, from the tender roasted cauliflower to the zesty caper pico de gallo, creamy garlic aioli, salty Parmesan, and crispy shallots. A symphony of tastes awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol3 mg
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Fiber4 g
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Protein4 g
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Saturated Fat5 g
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Sodium269 mg
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Sugar3 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C).
02
StepMake cauliflower: Toss cauliflower with olive oil, chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet until evenly coated. (2 minutes)
03
StepBake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
04
StepMeanwhile, make caper pico: Toss together tomatoes, onion, capers, cilantro, lime juice, salt, and pepper in a medium bowl until well combined. Place in the fridge to let flavors blend until ready to serve. (10 minutes)
05
StepMeanwhile, make aioli: Stir together mayonnaise, garlic, lemon juice, and pepper in a small bowl until well combined. Place in the fridge to let flavors blend until ready to serve. (5 minutes)
06
StepHeat 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 hot oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
07
StepRemove oil from the pan and wipe dry. Toast tortillas by heating in the pan over medium heat for 30 seconds per side. (5 minutes)
08
StepSpoon aioli onto tortillas. Add roasted cauliflower, caper pico, and fried shallots. Top with Parmesan cheese. (5 minutes)
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RECIPE REVIEWS
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Aditya Pacocha
Jun 29, 2025These tacos were amazing! The crispy cauliflower and the caper pico were a perfect combination.
Merle Nitzsche
Jun 19, 2025This recipe is a keeper! I'll definitely be making these again.
Hermina Wintheiser
Jun 13, 2025I added a little bit of lime zest to the aioli and it was delicious.
Ally Lehner
Jun 6, 2025Next time I'll try grilling the cauliflower for a smoky flavor.
Rebekah Satterfield
Jun 4, 2025I made these for a party and they were a huge hit! Everyone loved them.
Garett Johns
May 26, 2025I used cotija cheese instead of Parmesan and it was great.
Lorena Gorczany
May 24, 2025The aioli was so creamy and flavorful, it really brought the whole taco together.
Evalyn Okeefe
May 13, 2025I loved the crispy shallots! They added such a nice texture.