t – teaspoon/s T – tablespoon/s c – cup/s
ROASTED CAULIFLOWER TACOS
PREPARATION AND COOKING: 15 MINS / SERVES 6
ROMESCO-STYLE SAUCE
◖1 whole tomato
◖7ml (½T) honey
◖5ml (1t) chopped garlic
◖5ml (1t) ground cumin
◖2 whole chipotle chillies in adobo sauce
◖50ml canola oil
◖2,5ml (½t) freshly ground black pepper
◖5ml (1t) smoked paprika
◖5ml (1t)
◖salt
◖22ml (1½T) lemon juice
◖80ml (⅓c) cashew nuts, roasted
CAULIFLOWER TACOS
◖sunflower oil for frying
◖½ small head cauliflower, cut into florets
◖salt to taste
◖60g green cabbage, thinly sliced
◖160ml (⅔c) salsa
◖juice of ½ lime
◖6 warm corn tortillas
◖fresh coriander
◖lemon slices
1 Romesco-style sauce Over an open flame, char the tomato until the skin is blistered and blackened. Place the tomato with the rest of the ingredients into a blender and blend until smooth. Keep refrigerated.
2 Cauliflower tacos Heat a little sunflower oil in a heavy-based pot to 180ºC, then fry the cauliflower florets until golden brown. Drain on paper towel and season with salt.
3 Mix the cabbage, salsa and lime juice in a bowl.
4 Fill each taco by placing some of the cabbage salsa along the centre of the tortilla. Top with cauliflower and dollops of romesco sauce. Garnish with fresh coriander and lemon slices.
PORK QUESADILLA
PREPARATION AND COOKING:
