Makes 24 tacos
1 head cauliflower
1 Tbsp. minced garlic
1/2 cup half and half
1 cup cheddar cheese
2 Tbsp. hot sauce
24 corn tortillas
4 cups canola oil
2 fresh limes, cut into wedges
Pico de Gallo Salsa (Recipe Below)
Pico de Gallo Salsa
2 roma tomatoes, diced
1 medium onion, diced
2 Tbsp. cilantro, finely chopped
1 jalapeno, seeds removed and finely chopped
Juice of 1 lime
Garlic salt to taste (about 1 Tbsp.)
Chop tomatoes, onion, cilantro, and jalapeno and combine in medium serving bowl. Squeeze lime juice on top of mixture and add salt. Stir.
Chop cauliflower into florets removing leaves. Bring 4 quarts of water to a boil in a large pasta pot over high heat. Add cauliflower and garlic. Boil 20 minutes until cauliflower is soft. Drain water and place cauliflower and garlic in a large mixing bowl. Using a hand mixer, blend cauliflower until finely chopped. Add half and half, cheese and hot sauce. Blend 1-2 minutes more until creamy.
In a large frying pan, heat oil over medium high heat. While oil is heating, microwave 5-6 tortillas at a time for 1 minute on high heat. When tortillas are soft and pliable, place 2 Tbsp. cauliflower mixture in each tortilla and fold in half to close. Place 5-6 tacos in hot oil at the same time. Fry tacos for 2-3 minutes on each side or until golden brown. Remove tacos from oil and drain on paper towels. Squeeze with fresh lime juice and a sprinkling of salt while piping hot (lime juice should sizzle). Serve immediately topped with Pico de Gallo Salsa.