Description
Looking for a delicious meat free taco recipe for your next taco night? My Crispy Cauliflower and Potato Tacos are just what you need! The potato and cauliflower get well seasoned and crisped up in a pan and then baked to perfection in the oven, with melted cheese. Enjoy with your favorite taco toppings for lunch or dinner.
Ingredients
Scale
- 3 cups peeled and diced russet potato, about 3 large potatoes
- 3 cups small diced cauliflower, similar in size to the potatoes
- 2 tablespoons neutral flavored oil, such as canola
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon plack pepper
- 12 corn tortillas
- 1 1/2 cups shredded cheese, I used colby jack
Instructions
- Fill a large pot with water and then add in the diced and peeled potatoes, along with a big pinch of salt. Place over medium-high heat, cover and bring to a boil. Once boiling, set a timer for 10 minutes. Once that 10 minutes is up, add in the diced cauliflower and let boil for about 8 more minutes, until both the potatoes and cauliflower are just fork tender. You don’t want them to get mushy. Drain and let sit in the colander for a few minutes, until all the liquid has drained out.
- Pre-heat oven to 400 degrees F and line a large baking sheet with parchment paper. Heat a large skillet over medium heat and add in about 2 tablespoons of oil, enough to coat the bottom of the pan well. Next, add in the cooked potatoes and cauliflower, along with all the spices, salt and pepper. Mix everything together well, until vegetables are evenly coated with oil and spices.
- Use the back of your spatula to gently press down the potato and cauliflower and let cook until browned and slightly crispy, about 15 minutes total. I recommend allowing potatoes and cauliflower to cook for about 4-5 minutes before stirring, to ensure you get a nice crispy crust on them.
- Heat corn tortillas in the microwave or on the stovetop, until soft and flexible, if needed. Lay tortillas down on the baking sheet, you should be able to fit about 6. Sprinkle half the tortilla with about 1 tablespoon of shredded cheese and then add on about 1/4 cup of the potato cauliflower mixture. Top with another small sprinkle of shredded cheese and then fold the other side of the tortilla over.
- Repeat until all tortillas are filled. Don’t worry if the top of the tortillas don’t stay folded over, once the cheese melts a little in the oven, you should be able to press them down and have the top of the tortilla stick to the melted cheese. Bake tacos until cheese is melted and tortillas are crispy, about 10-15 minutes. Remove from the oven, let cool and enjoy with your favorite taco toppings.
Notes
This recipe makes about 12 tacos.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dinner, Vegetarian
- Method: Stovetop, Oven
- Cuisine: Mexican Inspired
