Recipe Of The Day: Roasted Cauliflower Tacos

22 Days(s) Ago    👁 85
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.

Roasted cauliflower tacos Ingredients
  • Sunflower oil for frying
  • small head cauliflower, cut into florets
  • to taste salt
  • 60g green cabbage, thinly sliced
  • 2/3 cup pico de gallo
  • lime, juiced
  • 6 warm corn tortillas
  • for garnishing fresh coriander

For romesco-style sauce

  • 1 whole tomato
  • tbsp honey
  • 1 tsp chopped garlic
  • 1 tsp ground cumin
  • 2 whole chipotle chillies in adobo sauce
  • 50ml canola oil
  • tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 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 180C, 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

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