Sunday, September 21, 2014
crispy cauliflower tacos
For Crispy Cauliflower:
- 1/3 cup olive oil, divided
- 1 head cauliflower, cut into small florets (about 6 cups)
- 6 tablespoons panko breadcrumbs, divided
- salt and pepper, to taste
For Tacos:
- 8-10 small flour tortillas (homemade if possible)
- 1 avocado, pitted
- 1/2 tablespoon lime juice
- 1 cup finely shredded red cabbage (from about 1/4 medium head)
- 1/2 cup mexican crema (or 1/2 cup sour cream mixed with 2 tablespoons milk)
Directions:
- For cauliflower, heat half of olive oil in a large skillet over medium-high heat. Add half of cauliflower, stirring occasionally, until golden brown, about 7 minutes. Toss with half of panko and continue to cook until breadcrumbs are golden brown, about 3 minutes more. Season to taste with salt and pepper. Transfer cauliflower to a bowl or platter to keep warm, and repeat with second half of cauliflower (cooking the cauliflower in two batches allows the cauliflower to get more brown and crispy).
- To assemble tacos, coarsely mash avocado with a generous splash of lime juice. Spread a dollop of mashed avocado down the center of each tortilla. Top with a 1/4 cup of crispy cauliflower, a spoonful of mango salsa, a handful of shredded cabbage, and a drizzle of sour cream sauce. Serve warm.
Read more at http://www.loveandoliveoil.com/2014/07/crispy-cauliflower-tacos-with-mango-salsa.html
# posted by Chelsea @ 4:54 PM 
