ROASTED CAULIFLOWER TACO
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Cut the cauliflower into bite-size florets, but for this vegetable, no need to make them all even in size. The smaller ones get more blistery, the bigger ones retain more texture. Put the florets in a bowl and toss with the olive oil, cumin seeds and salt. Generously coat, no need to skimp on flavor!
- Roast for 20 to 25 minutes, turning once, until the cauliflower is tender and it's edges are golden brown.
- To serve, fill a tortilla with approximately 1/3 cup of the roasted cauliflower. Top with crumbled feta, a drizzle of Greek yogurt mixed with chipotles in adobo and a sprinkle of chopped mint. Garnish with a small handful of micro-greens. Reserve the remaining ingredients for additional tacos.
- In a large bowl, combine the masa, salt and olive oil. Whilst mixing by hand, slowly pour in the water in a thin stream, adding only enough water to bring the dough together. It should be neither too dry nor too sticky. Roll the dough into 2-inch balls and cover with a damp towel until ready to press.
- Place a ball of dough in between 2 sheets of wax paper or use a sandwich-size freezer bag (with scissors, evenly cut the closure edge and the 2 side edges, so that the bag is only attached on one edge) and place in a tortilla press. Press the dough into a flat, round tortilla. Keep the tortillas covered with a damp towel until ready to cook.
- When ready to cook, heat a cast-iron skillet to high heat. Cook the tortillas in the dry pan for 30 seconds per side until golden and even browned or blackened in places.
- Put your hot tortillas in a basket wrapped in a kitchen towel to keep them warm and tender. Corn tortillas can be made 2 hours in advance, wrapped and reheated in a 350 degree F oven for about 12 minutes or in the microwave for 2 minutes.
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Vivian Chioke
[email protected]These tacos are the perfect combination of flavors and textures. I highly recommend them.
Toby Stewart
[email protected]I've never had cauliflower tacos before, but I'm so glad I tried this recipe. They're amazing!
Ikhlaque Naich
[email protected]These tacos are a must-try for any taco lover.
Lut Sosa
[email protected]I'm not sure what I was expecting, but these tacos blew my mind. They're incredible.
ToneFlix Code
[email protected]These tacos are so good, I could eat them every day.
Tomato Apple
[email protected]I'm always looking for new vegetarian taco recipes and this one is definitely a keeper.
Mayamba Wikilifu
[email protected]These tacos are perfect for a quick and easy weeknight meal.
Incan Official
[email protected]I love that these tacos are so versatile. You can add any toppings you like.
Jerry Mullen
[email protected]These tacos are a great way to get your kids to eat their vegetables. My kids love them!
Gerda Pancerova
[email protected]I've made these tacos several times now and they're always a hit. They're a great way to use up leftover cauliflower.
Thabo Lucas
[email protected]The roasted cauliflower in these tacos is so flavorful and tender. I love the combination of flavors and textures.
SharafatSauym SharafatSauym
[email protected]I made these tacos for my family and they were a hit! Everyone loved them, even my picky kids.
Justina Thomas
[email protected]These tacos are so easy to make and they're absolutely delicious. I love that they're a healthier alternative to traditional tacos.
Giftan Quarshie
[email protected]I'm not a big fan of cauliflower, but these tacos were amazing! The cauliflower was roasted perfectly and the flavors were incredible. I'll definitely be making these again.
Sheena Layne
[email protected]This roasted cauliflower taco recipe is a game-changer! The cauliflower is roasted to perfection and has a slightly smoky flavor that pairs perfectly with the other ingredients. The tacos are also super easy to make and can be ready in under 30 minut