Who says veggies have to be boring? These healthy roasted cauliflower tacos bring all the bold flavours of Mexican cuisine with a touch of South African flair, thanks to chef Aiden Pienaar. Cauliflower makes the perfect taco filling – nutrient-rich, low-calorie and seriously tasty. Plus: DYK cauliflower’s not just versatile, but rich in vitamins C, K and folate, too? These goods are antioxidants, keep bones healthy and support healthy pregnancy.
“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,” says Aiden Pienaar.
READ MORE: You Need To Make This Yummy Cauliflower Recipe With A South African Twist
Mexico in Mzansi by Aiden Pienaar
In Mexico in Mzansi, chef Aiden Pienaar brings local flair to some traditional Mexican favourites. Like the ubiquitous taco, this cookbook is filled with a surprising array of flavours and influences to excite even the most experienced chefs and exhausted home cooks.
By thinking a little outside the box, and using South African ingredients and cooking techniques – boerie tacos and braaied corn, anyone? – Chef Aiden gives Mexican cuisine a Mzansi-style facelift.
Aiden Pienaar’s Roasted Cauliflower Tacos Recipe
‘Roasted’ Cauliflower Tacos
Ingredients
Loaded Tacos
- sunflower oil for frying
- ½ small head cauliflower cut into florets
- salt to taste
- 60 g green cabbage thinly sliced
- ⅔ cup pico de gallo
- ½ juice of lime
- 6 warm corn tortillas
- fresh coriander for garnishing
Romesco-style Sauce
- 1 whole tomato
- ½ tbsp honey
- 1 tsp chopped garlic
- 1 tsp ground cumin
- 2 whole chipotle chillies in adobo sauce
- 50 ml canola oil
- ½ tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp salt
- 1½ tbsp lemon juice
- ⅓ cup cashew nuts roasted
Instructions
- 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.
