What’s for Dinner? is a Saturday evening get-together where friends share recipes, talk about good food and help others answer culinary questions.
We welcome you to our virtual table every Saturday evening 4:30 PT/7:30 ET. If you would like to write a post for an upcoming date just send a message to me, ninkasi23!
Tacos! I had been thinking about trying some sort of cauliflower taco recipe since I saw Ina Garten having some roasted cauliflower tacos on an episode of Barefoot Contessa. In that recipe the cauliflower gets whizzed in a food processor and then roasted so it becomes almost like ground beef in the taco. Instead I found a different recipe for using cauliflower in tacos that treats it more like chicken or fish and uses a batter to coat the florets. I like this idea since I love cauliflower when it’s breaded and fried but we don’t like to deep fry at home. I was a bit concerned the batter seemed to be too pale and took longer to brown than the recipe called for but it did darken eventually and then it gets tossed and crisped up again with hot sauce all in the oven. Yum! It was quite tasty and the leftover cauliflower makes a tasty snack!
Buffalo Cauliflower Tacos
recipe via Pinch of Yum
INGREDIENTS
Buffalo Cauliflower Tacos:
- 1 cup flour
- 1 cup milk
- 1/4 teaspoon each garlic powder, salt, and pepper
- 1 head cauliflower, cored and trimmed into florets (4–5 cups florets)
- 3/4 cup hot sauce
- shredded cabbage or slaw
- chopped fresh cilantro
- tortillas
Avocado Crema
- 2 avocados
- 1 clove garlic
- 1/4 cup sour cream (yogurt would work, too)
- 1/4 cup water
- 1/2 teaspoon salt
- squeeze of lemon or lime
Directions:
- Preheat the oven to 450° and prepare a large sheet pan with parchment paper.
- Combine the flour, garlic powder, salt and pepper with the milk in a large shallow bowl or pie plate. Dredge or toss the cauliflower florets in the batter then let the excess drip off before placing on the prepared baking sheet.
- Bake on the upper rack until golden brown, about 15-20 minutes. Rotate for even browning as needed throughout the baking time. (I found it took closer to 25 minutes in my oven.)
- Combine the ingredients for the avocado crema in a food processor/blender until smooth. Season to taste with more lime/lemon and salt. (By hand use a fork to mash the avocado and then whisk thoroughly. A hand mixer or immersion blender will do the trick if it’s not smooth enough for taste.)
- Toss the slaw with enough of the avocado crema to lightly coat and set the rest of the crema aside for garnish.
- Prepare a large bowl with the hot sauce in it and when the cauliflower is lightly browned toss it in the hot sauce in the bowl (Carefully lift the sides of the parchment paper and lift to transfer and funnel the cauliflower into your bowl; it works great!) Dump back onto the baking sheet and return to the oven. Bake for 5-10 more minutes until crispy.
- Heat the tortillas briefly in the oven or microwave according to preference then assemble the tacos with a bed of the slaw, the cauliflower nuggets, a good drizzle of crema, and some fresh cilantro. Serve and devour!
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What's For Dinner Schedule
date |
post # |
author |
01/18 |
14.28 |
esquimaux |
01/25 |
14.29 |
OPEN |
02/01 |
14.30 |
TX Scotia |
02/08 |
14.31 |
esquimaux |
02/15 |
14.32 |
OPEN |
02/22 |
14.33 |
pixxer |
02/29 |
14.34 |
esquimaux |
03/07 |
14.35 |
OPEN |
03/14 |
14.36 |
OPEN |
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