Cauliflower Tacos

There was an incredibly nice lady that came over to the OP Farmer’s Market to buy our corn tortillas and we were talking about different ways to enjoy them. She asked if I had some good recipes with cauliflower and I do…I have many versions of cauliflower tacos. This was what I was in the mood today, it combines several Asian influences and they are so satisfying. The salsa is so cooling on a hot summer day that I could just spoon it on its own. Hope you enjoy them – perfect also for meatless Monday.

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Tip: This recipe is almost vegan, with the exception where I used ghee. If need to, when sautéing the cauliflower use olive oil and for warming up the tortillas you can use Nutiva coconut / red palm.

Cauliflower Tacos

Serves 4

 

Ingredients

Yellow head of cauliflower cut in bite size pieces
½ yellow onion roughly chopped
4 garlic cloves
Tomato Sauce 8 oz
2 heaping tbsp Gochujang (Mother In Law’s is my favorite brand) https://milkimchi.com/
½ tsp curry
½ tsp Japanese red pepper or regular red pepper
2 tbsp ghee

SALSA
• 1 jalapeno pepper
• 1 serrano pepper
• 1 bunch of cilantro
• 2 garlic cloves
• 1 cup of unsweetened coconut yogurt
• ½ cup of vegan mayonnaise
• 1 cucumber scrape seeds off and finely chop
• Salt to taste

GARNISHES
• Sesame seeds
• Toasted pepitas

Blue corn tortillas
Ghee to heat up with

 

Preparation

Set a pot with salted water to boil. Once boiling, add the cauliflower and cook for 3 minutes. Drain and set aside.

In a mini food processor, combine the tomato sauce, gochujang, curry and red pepper. Set aside.

In heavy bottom pan or cast iron, heat up 2 tbs of ghee or olive oil. Add the cauliflower and sauté until you get your piece browned or you can even go for some little char. Then add the tomato mix and mix carefully. Lower heat and simmer for 8-10 minutes.

While you wait, make your salsa. Roughly chop your serrano and jalapeno and add to food processor. Then add garlic, cilantro, coconut yogurt and mayonnaise. Pulse until it is all smooth and then salt to taste. In bowl, add your finely deseeded cucumber and mix in your yogurt mixture. Set aside.

Heat up your tortillas with a little ghee or nutiva spread and now you are ready to assemble.

Spoon 2 small pieces of your cauliflower to your tortilla. Sprinkle with sesame seeds. Then top with salsa and sprinkle the pepitas. Enjoy!

I paired this with Adios Pantalones – Rahr and Sons Brewing Company.