Meatless Monday: Public House Crispy Cauliflower Tacos

Public House Crispy Cauliflower Tacos Ingredients (3) Flour tortilla (6) oz - Cauliflower 2 Tbs - Chipotle butter 1/2 Cup - Romaine lettuce 3 Tbs. - Watermelon radish 2 Tbs. - Pickled red onion 3 oz. - Whipped lime agave tofu 1 Tbs. - Cilantro 2 Tbs. - Crushed almond Instructions Cut cauliflower florets into bite-size pieces. Use medium/large frypan or skillet to saute cauliflower with chipotle butter over high heat. Cook until outside is crisped and cauliflower is tender but not overdone. (Optional: lightly brown tortillas in oven or frying pan). Build taco starting with chipotle cauliflower, romaine lettuce, whipped tofu, watermelon radish, cilantro and crushed almond. Serve alone or top with salsa verde. Chipotle Butter Ingredients 1/4 lb. (1/2 cup) vegan butter, softened at room temperature. * (1) 7 oz. can Chipotle peppers in adobo sauce, seeded minced (peppers may be substituted for x chipotle powder. Instructions Cream butter with small spoon until smooth. Add chipotles and blend until peppers evenly incorporated. Pickled Red Onion Ingredients 2 - small red onions, thinly sliced. 2 cups - white vinegar 2 cups - water 1/3 cup - sugar 2 Tbs. - salt Instructions 1. Thinly slice onions and place in jars or bowl. 2. Heat vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until sugar and salt are dissolved, about a minute. Cool and pour over onions. Set aside until room temperature, then store onions in fridge. 3. Pickles are ready when they turn bright pink and tender (one to eight hours, depending on thickness). Agave Tofu Ingredients 5 oz.- silken tofu, drained 1/4 - cup plain or vanilla soy milk 2 Tbsp - agave nectar Instructions Put all ingredients in a blender or food processor and blend until smooth and creamy. Transfer to a bowl, cover and refrigerate for at least 3 hours, until well chilled.