Crispy Cauliflower Tacos

Ingredients

• 1 cup neutral vegetable oil

• 1 head of cauliflower

• 1 tablespoon cumin

• 1 tablespoon garlic powder

• 1 tablespoon ground red pepper

• 3 tablespoons corn starch

• 1/2 cup salsa verde

• 1/2 cup queso fresco

• 8 fresh tortillas (I recommend this recipe)

Preparation

1. In a large skillet over high heat, add your 1 cup of vegetable oil. Let it heat up to 350 ºF. It should bubble when you stick a chop stick in the oil.

2. In a large bowl toss together your head of chopped cauliflower with 1 tablespoon of cumin, 1 tablespoon garlic powder, 1 tablespoon red pepper, and 3 tablespoons of corn starch.

3. Add your cauliflower to your preheated oil. Let them cook over medium-high heat for about 4 minutes per side. You will know they are ready to flip when they are a deep golden brown. Once they reach that color, use tongs to flip them each individually so that the other side can reach the deep golden brown. Once both sides of all the cauliflower in the pan are cooked, remove them and add them to a paper towel lined plate.

4. Plate your tacos by adding salsa verde, quest fresco, and cauliflower to tortillas.

Notes

• Servings: ~ 4 people