‘Roasted’ Cauliflower Tacos
by Aiden Pienaar
from Mexico in Mzansi
Indulge in vibrant ‘Roasted’ Cauliflower Tacos! Crispy cauliflower, zesty green cabbage, and a smoky romesco-style sauce nestled in warm corn tortillas. Perfect for a quick, delicious, and eye-catching meal, this recipe will get you six tacos on the table in 45 minutes. Garnish with fresh coriander for a pop of green.
Introduction
This recipe was inspired by the famous Spanish romesco sauce, which is typically eaten with fish. I wanted to do something a little different, so I worked around my variation of the classic sauce, which is an unusual way of cooking, but we don’t judge here.
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 |
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, roasted |
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 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.