Roasted Cauliflower Tacos
Ingredients
- 1 pcCauliflower (in small florets)
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchHot pepper en poudre
- 8 pcSoft tortilla (for filling), made from corn
- 2 pcPersea americana Mill. (sliced)
- 1 pcRed onion (finely sliced)
- 150 gPlain Greek yogurt
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 20 gFresh cilantro (leaves only)
- 1 tbspChipotle peppers in adobo sauce (finely chopped)
Method
Roasted cauliflower florets with charred edges and a tender heart. Soft tortillas filled with fresh, acidic garnishes that balance the smoky spices.
- 1
Break the cauliflower into very small florets the size of a walnut. The smaller the surface area, the more the vegetable will caramelize and become crispy.
- 2
Mix the cauliflower with olive oil, cumin, smoked paprika, chili powder, and the chopped chipotle chili. Spread on a baking sheet without the pieces touching. Bake at 210°C until the edges are well browned.
- 3
Mix the yogurt with the juice of one lime. Finely slice the red onion and cut the avocado into strips. The sauce should be fluid to coat the vegetable.
- 4
Briefly heat the tortillas in a dry pan to soften them. Garnish with the hot cauliflower, onion, avocado, and a good amount of fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the baking sheet, or the cauliflower will steam instead of roasting.
- The cauliflower needs to be deeply colored, almost charred on the edges; that's where the flavor is.
How long does this dish keep?
Store components separately in the fridge for up to 2 days. Reheat the cauliflower in the oven to restore its crunch before assembling.
