Recipe of the day: ‘Roasted’ cauliflower tacos

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

1. First, make the romesco-style sauce. Over an open flame, char the tomato until the skin is blistered and blackened.
2. Place the tomato with the rest of the ingredients into a blender and blend until smooth. Keep refrigerated.
3. Heat a little sunflower oil in a heavy-based pot to 180ºC, then fry the cauliflower florets until golden brown.
4. Drain on a paper towel and season with salt.
5. Mix the cabbage, pico de gallo, and lime juice in a bowl.
6. Fill each taco by placing some of the cabbage salsa along the centre of the tortilla.
7. Top with cauliflower and dollops of romesco sauce. Garnish with fresh coriander.

*This recipe was republished with permission from Penguin Random House

‘Roasted’ cauliflower tacos

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• Author: Aiden Pienaar
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• • Sunflower oil for frying

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• • ½ small head cauliflower, cut into florets

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• • to taste salt

• • 60g green cabbage, thinly sliced

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• • 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

Instructions

1. First, make the romesco-style sauce. Over an open flame, char the tomato until the skin is blistered and blackened.
2. Place the tomato with the rest of the ingredients into a blender and blend until smooth. Keep refrigerated.
3. Heat a little sunflower oil in a heavy-based pot to 180ºC, then fry the cauliflower florets until golden brown.
4. Drain on a paper towel and season with salt.
5. Mix the cabbage, pico de gallo, and lime juice in a bowl.
6. Fill each taco by placing some of the cabbage salsa along the centre of the tortilla.
7. Top with cauliflower and dollops of romesco sauce. Garnish with fresh coriander.

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