Crispy Cauliflower Fajitacos

Crispy Cauliflower Fajitacos 



Prep Time: 25 Min

​Cook Time: 20 - 25 Min

 

1. In a medium sized pot, add the cauliflower florets and fill with cold water. Bring to a boil on medium high heat and continue to boil for 6 – 8 minutes until they are tender but not fully cooked. Strain and set aside until cool.

 
**Continue as cauliflower boils
 

1. Empty the contents of the refried beans into a small pan. Cover and set to medium low. Stir often and leave on the heat until everything is ready.

 

1. Add the sliced zucchini, bell peppers, onions, EVOO, chili powder, cumin, 1 tsp. garlic powder, onion powder, oregano, and sea salt to a large mixing bowl and toss until everything is combined and veggies are coated. Begin heating a large, non-stick skillet set to medium heat. Once heated, add the veggies and cook 7 – 10 minutes until veggies are tender.

 

                    Grocery List

• 20 Yellow Corn Street Taco Tortillas
• 1 Small Head Cauliflower, broken down into smaller florets
• 3 Large Eggs
• 1 C Seasoned Breadcrumbs
• 3 Tbsp. EVOO
• 1 Red Onion, halved & sliced
• 2 Bell Peppers, sliced
• 1 Zucchini, sliced thin
• 1 Tsp. Cumin
• 1 Tsp. Chili Powder
• 2 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• ¼ Tsp. Dried Oregano
• 1 Tsp. Sea Salt
• 540ml can Refried Black Beans
• 1 C Extra Old White Cheddar
• 3 Green Onions, sliced
• Fresh Cilantro
• Cracked Pepper
• Store Bought Salsa Verde
• Oil for Frying

1. Get the breadcrumbs in one shallow bowl and the eggs in another. Whisk together the eggs with some salt, pepper, and the remaining tsp. of garlic powder. Use one hand to drop a few pieces of cauli into the eggs coating them entirely and transfer them to the breadcrumbs. Use the opposite hand to toss them around in the crumbs making sure to coat them entirely. Transfer them to a baking sheet and continue until all of the cauliflower are breaded.

 

1. For frying, fill a small frying pan half of the way up with your desired oil and set to medium heat. Test the oil by dipping a piece of the cauliflower into the pan, if it sizzles ferociously, the oil is ready. When heated, drop 7 or 8 pieces of the cauliflower into the pan and cook roughly 3 minutes per side or until golden brown. When finished, transfer to a paper towel lined plate and sprinkle generously with sea salt. Continue until all cauliflower is fried.

 

1. Split the tortillas into two batches and wrap them in paper towels. Put them into the microwave and heat for approximately 30 seconds or until they are heated thoroughly.

 

1. For service, drop ½ Tbsp. of refried beans on to the shell and press it down to smear it around the taco followed by a sprinkling of white cheddar, a scoop of the fajita veggies, 2 – 3 pieces of fried cauli (depending on size), drizzle of salsa, and some green onions and cilantro. ENJOY!

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