‘Roasted’ Cauliflower Tacos
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
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.