Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious … Check This Amazing Recipe: Cauliflower tacos
How to Make Cauliflower tacos
less than 30 mins
10 to 30 mins
For the onion salad
- 1 small red onion
- small bunch fresh coriander
- 1 tbsp red wine vinegar
For the cauliflower-topped tacos
- 1 small cauliflower
- 2 tbsp olive oil
- 1½ tsp ground cumin
- 80g/2¾oz plain flour
- 40g/1½oz cheddar
- salt and black pepper
To make the onion salad, put the onion in a bowl, scatter over the coriander and add the vinegar, a pinch of salt and lots of ground black pepper. Toss well together and leave to stand for 10 minutes, then drain.
Put the cauliflower, olive oil and cumin in a bowl and season well with salt and pepper. Heat a large frying pan over a medium heat and fry the cauliflower for 6–8 minutes or until lightly browned and just tender, turning regularly. Take off the heat and leave in the pan to keep warm.
While the cauliflower is cooking, mix the flour with a pinch of salt and 50ml/2fl oz water in a bowl to form a dough. Knead for a few minutes on a lightly floured surface until smooth. Divide and roll the dough into 6 evenly-sized balls. Using a rolling pin, roll each ball of dough into a circle about 10cm/4in in diameter.
Heat a dry frying pan over a high heat and cook the tortillas, one at a time, for about a minute on each side or until lightly toasted. (Don’t worry if they don’t colour.)
Assemble the tacos by arranging the warm tortillas on a plate or platter and topping with the onion salad and the cauliflower. Finish with the cheese and serve.