Katrina Meynink's cauliflower tacos

Name: Katrina Meynink's cauliflower tacos
Cook time: 1 h
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 1 head of cauliflower, trimmed and broken into florets; 1 tbsp dried oregano; ½ tbsp ancho chilli (or ground chipotle); ½ tbsp sweet smoked paprika; ½ tbsp ground cumin; ½ tbsp maple syrup; olive oil

Katrina Meynink

November 9, 2021

These tacos have the right amount of crunch and chew and lime and cream and heat.Katrina Meynink

Time:30 mins - 1 hourMakes:10 tacos

These tacos are the exact right amount of crunch and chew and lime and cream and heat. All the things we are looking for in a taco, and I believe they would convert the most ardent of meat eaters. Serve with icy cold beers. The sauce makes more than you need, but it keeps for a few weeks in a screw-top jar in the fridge and is delightful over anything from breakfast eggs to other dinners or as a salad dressing.

Ingredients

Cauliflower

1 head of cauliflower, trimmed and broken into florets
1 tbsp dried oregano
½ tbsp ancho chilli (or ground chipotle)
½ tbsp sweet smoked paprika
½ tbsp ground cumin
½ tbsp maple syrup
olive oil

Sauce

½ can (200g) diced tomatoes
1 tbsp tomato paste
1 large roasted sweet red pepper (jarred marinated capsicum)
3 tbsp olive oil
1 tsp cumin
½ tsp smoked paprika
½ cup smoked almonds
1 tbsp maple syrup
juice of 2 limes
1-2 chipotle peppers in adobo

Quick pickled onions

1 red onion, halved lengthways and finely sliced
1 tbsp apple cider vinegar
juice of 3 limes
salt and pepper

For assembly and serving

10 corn tortillas
1-2 avocados
¼ purple cabbage, finely shredded
½ cup queso fresco or Danish feta, crumbled
fresh coriander sprigs
lime wedges

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Toss the cauliflower ingredients in a bowl so that the florets are coated in the spices. Set aside for 20 minutes.
Step 3
For the sauce add all the ingredients to a blender and blitz to combine – it should be relatively smooth and creamy in consistency. Check for seasoning and set aside until ready to use. This keeps for 2 weeks in an airtight container in the fridge.
Step 4
Place the sliced onions to a glass jar, cover in lime juice and add the apple cider vinegar. Put the lid on and give it a shake.
Step 5
Spread the cauliflower on a large roasting tray lined with baking paper. Roast for about 20 minutes or until the cauliflower is lightly charred on the edges and cooked through.
Step 6
Warm the tortillas and add the fillings. Top with pieces of warm cauliflower and dollop over some of the sauce, pickled onion and extra fillings. Serve with extra lime cheeks.