Best 2 Cauliflower Tacos With Spicy Sriracha Black Beans Recipes

**Indulge in a Symphony of Flavors with Cauliflower Tacos and Spicy Sriracha Black Beans**

Embark on a culinary journey with our tantalizing cauliflower tacos and spicy sriracha black beans, a delectable fusion of taste and texture. These tacos are not just a vegetarian alternative; they are a celebration of bold flavors and wholesome ingredients. The crispy cauliflower florets, coated in a flavorful blend of spices, create a satisfying crunch in every bite. Paired with creamy avocado, tangy salsa, and a dollop of cooling sour cream, these tacos are a symphony of contrasting textures and flavors. The spicy sriracha black beans, simmered in a zesty combination of sriracha, cumin, and cilantro, add a fiery kick to complement the richness of the tacos. Get ready to tantalize your taste buds with this explosion of flavors and textures, all wrapped in a warm and fluffy tortilla. Our recipe includes variations for both traditional corn tortillas and gluten-free options, ensuring everyone can enjoy this culinary delight.

Here are our top 2 tried and tested recipes!

CRISPY CAULIFLOWER TACOS

Crispy Cauliflower Tacos image

The secret to these crispy cauliflower tacos is the rice flour. It creates the crispiest crust on the cauliflower, making it the perfect vessel for the tangy cabbage slaw and spicy chipotle avocado sauce. These vegetarian tacos will be sure to inspire your weeknight meals well beyond Meatless Monday and Taco Tuesday!

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 26

Ingredients

Vegetable oil, for frying
1/4 green cabbage, thinly sliced (about 2 cups)
1/4 red cabbage, thinly sliced (about 2 cups)
1/2 cup cilantro leaves and tender stems, roughly chopped
2 tablespoons lime juice (from 1 lime)
2 teaspoons honey
1/4 cup sour cream
Kosher salt
1 small chipotle pepper in adobo sauce
1/2 cup cilantro leaves
1 avocado, halved and pitted
2 tablespoons lime juice (from 1 lime)
1/4 cup sour cream
Kosher salt
3/4 cup white rice flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne
Kosher salt
1 cup dark Mexican beer, such as Modelo Negra or Dos Equis Dark Lager
1 1/4 pounds bite-size cauliflower florets (about 36 florets or half a medium head cauliflower)
Twelve 5-inch white corn tortillas
Pico de gallo, for serving
Lime wedges, for serving

Steps:

Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet.
For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges.

SPICY ROASTED CAULIFLOWER WITH SRIRACHA AND SESAME

Spicy Roasted Cauliflower with Sriracha and Sesame image

Provided by Todd Porter

Categories Side Roast Low Carb Vegetarian Quick & Easy Cauliflower Spring Summer Healthy Low Cholesterol Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

1/3 cup olive oil
1 teaspoon sesame oil
3/4 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons store-bought or Homemade Sriracha, or to taste
1 head cauliflower (about 2 pounds), cut into 3/4" florets
Minced cilantro, for garnish

Steps:

Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
Gently add cauliflower and coat with marinade.
Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
Garnish with cilantro and serve

Tips:

Choose the right cauliflower. Look for a head of cauliflower that is firm and heavy, with no blemishes or bruising.
Roast the cauliflower until it is tender and slightly browned. This will help to bring out its flavor and make it more flavorful.
Use a variety of toppings. The great thing about cauliflower tacos is that you can top them with anything you like. Some popular options include black beans, corn, salsa, guacamole, and cheese.
Make sure to have a good dipping sauce. A spicy sriracha black bean sauce is a great option, but you can also use your favorite taco sauce or salsa.

Conclusion:

Cauliflower tacos are a delicious and healthy alternative to traditional tacos. They are easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give cauliflower tacos a try. You won't be disappointed!