Avatar photo

Compiled by Lineo Lesemane

Digital Lifestyle Journalist


Recipe of the day: ‘Roasted’ cauliflower tacos

Elevate your taco night with these vibrant and flavourful '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.

ALSO READ: Recipe of the day: Pork rashers with sticky plum sauce

‘Roasted’ cauliflower tacos

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

For 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, 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 180ºC, 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

Print

‘Roasted’ cauliflower tacos

'Roasted’ cauliflower tacos

  • Author: Aiden Pienaar
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Category: Lunch, Dinner
  • Method: Frying
  • Cuisine: Mexican

Ingredients

Scale

    • 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

For 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, roaste

Instructions

  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 180ºC, 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.

NOW READ: Recipe of the day: Baked Mediterranean gnocchi

Read more on these topics

food recipe

For more news your way

Download our app and read this and other great stories on the move. Available for Android and iOS.

For more news your way

Download our app and read this and other great stories on the move. Available for Android and iOS.