Crispy Cauliflower Tacos

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.

3 . Stage

Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.

4 . Stage

Meanwhile, combine tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico in one bowl. Combine mayonnaise, garlic, lemon juice, and pepper for aioli in another bowl. Place both bowls in the fridge to let flavors blend until everything else is ready.

5 . Stage

Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into the oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.

6 . Stage

Remove oil from the pan and wipe dry. Toast tortillas if desired by heating in the pan over medium heat for 30 seconds per side.

7 . Stage

Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.