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Cauliflower Tacos with Fresh Salsa
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Cauliflower Tacos with Fresh Salsa
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Cauliflower Tacos with Fresh Salsa
By Chef Maria Koutsogiannis
Ingredients
| Salsa | ||
| 2 | cups fresh tomatoes, finely chopped | |
| 1/2 | cup grilled corn, roughly chopped (about 1 ear) | |
| 1/3 | cup red onion, finely chopped | |
| 1/4 | cup fresh cilantro, finely chopped | |
| 1 | lime, juice only | |
| 2 | Tbsp. fresh jalapeños, seeded and finely chopped | |
| 1 | Tbsp. hot sauce | |
| 1 | Tbsp. olive oil | |
| Salt to taste | ||
| Hot red chili flakes to taste | ||
| Tacos | ||
| 1 | head cauliflower, cut into florets |
|
| 3 | Tbsp. olive oil | |
| 2 | garlic cloves, minced |
|
| 1/2 | tsp paprika |
|
| 1/4 | tsp ground cumin |
|
| Salt and pepper to taste |
||
| 20 | 6-inch corn tortillas |
|
| Garnish | ||
| 2 | avocados, cut into bite-sized pieces | |
| 2 | sweet bell peppers, julienned | |
| 1 | cup fresh cilantro, roughly chopped |
|
| 10 | lime wedges |
|
Directions
Serves: 4 to 5
Prep Time: 25 minutes
Total Time: 45 minutes plus 1 to 2 hours inactive time
For the salsa
- Combine all salsa ingredients into a medium-sized bowl. Stir until well combined. Cover and place in fridge 1 to 2 hours.
For the tacos
- Preheat grill or BBQ on high.
- Put all the taco ingredients (except tortillas) into a large bowl. Toss until well combined.
- Place coated cauliflower onto the grill, directly on the bars or in a vegetable basket, and grill 20 minutes over medium-high heat until nicely charred and tender.
- Toast the tortillas on the grill, turning once. Keep warm in a cloth-lined basket.
- To assemble each taco, stack up two tortillas. Top with salsa, a few pieces of grilled cauliflower, and garnish with avocado, peppers and cilantro. Finish with a squeeze of lime juice.
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