Looking for a vibrant, plant-based meal to spice up your dinner routine? These ‘roasted’ cauliflower tacos are packed with flavour and sure to delight.
This recipe combines crispy cauliflower, tangy cabbage salsa, and a spicy romesco-style sauce, creating a delightful explosion of tastes and textures.
ALSO READ: Recipe of the day: Pork rashers with sticky plum sauce
‘Roasted’ cauliflower tacos
Ingredients
Sunflower oil for frying
½ small head cauliflower, cut into florets
to taste salt
60g green cabbage, thinly sliced
2/3 cup pico de gallo
½ lime, juiced
6 warm corn tortillas
for garnishing fresh coriander
For romesco-style sauce
1 whole tomato
½ tbsp honey
1 tsp chopped garlic
1 tsp ground cumin
2 whole chipotle chillies in adobo sauce
50ml canola oil
½ tsp ground black pepper
1 tsp smoked paprika
1 tsp salt
1½ tbsp lemon juice
1/3 cup cashew nuts, roaste
Method
First, make the romesco-style sauce. Over an open flame, char the tomato until the skin is blistered and blackened.
Place the tomato with the rest of the ingredients into a blender and blend until smooth. Keep refrigerated.
Heat a little sunflower oil in a heavy-based pot to 180ºC, then fry the cauliflower florets until golden brown.
Drain on a paper towel and season with salt.
Mix the cabbage, pico de gallo, and lime juice in a bowl.
Fill each taco by placing some of the cabbage salsa along the centre of the tortilla.
Top with cauliflower and dollops of romesco sauce. Garnish with fresh coriander.
*This recipe was republished with permission from Penguin Random House
Print
‘Roasted’ cauliflower tacos
Author: Aiden Pienaar
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Category: Lunch, Dinner
Method: Frying
Cuisine: Mexican
½ small head cauliflower, cut into florets
60g green cabbage, thinly sliced
for garnishing fresh coriander
For romesco-style sauce
2 whole chipotle chillies in adobo sauce
½ tsp ground black pepper
1/3 cup cashew nuts, roaste
First, make the romesco-style sauce. Over an open flame, char the tomato until the skin is blistered and blackened.
Place the tomato with the rest of the ingredients into a blender and blend until smooth. Keep refrigerated.
Heat a little sunflower oil in a heavy-based pot to 180ºC, then fry the cauliflower florets until golden brown.
Drain on a paper towel and season with salt.
Mix the cabbage, pico de gallo, and lime juice in a bowl.
Fill each taco by placing some of the cabbage salsa along the centre of the tortilla.
Top with cauliflower and dollops of romesco sauce. Garnish with fresh coriander.
NOW READ: Recipe of the day: Baked Mediterranean gnocchi
Subscribe to updates
Unsubscribe from updates