Spanish Style Charred Cauliflower Tacos
Kitchen Equipment You Need:
1 Head of White Cauliflower
1 ½ Tbl of Paprika
1 ½ Heaping Tbl of Onion Powder
1 Heaping Tbl of dried Oregano
¼ cup of Good Olive Oil
1 tbl of Pink Himalayan Sea Salt (Regular Sea Salt is fine)
1/2 Cup White Vinegar
¼ Cup Thinly Sliced Pickled Jalapenos
1 Tsp Agave
2 pinches of Salt
Baking Sheet Trays
Mandoline and or Sharp Knife
Large Mixing Bowl
Small Glass Jar or bowl
Small Mixing Bowl
Oven with Roasting or Baking Setting
How to Make
Turn oven to roast or bake at 375 F or 190 C. If you have roast function on your oven, use roast. If not, use bake function.
Cut up cauliflower keep little heads intact so you have little white trees. There will be cauliflower crumbles leftover on the cutting board as you are chopping. Keep that to use in roasting as they yield nice crunchy carmelized crumbles
Slice red cabbage thinly with sharp knife as shown on the above picture or use a mandoline. Set aside in fridge.
Slice the jalapenos thinly with knife or mandoline. Do this last in the vegetable cutting order so the heat from jalapenos on your knife or mandoline won't transfer to cabbage or cauliflower.
In a small glass jar or mixing bowl, add jalapenos, vinegar, agave and pinches of salt. Mix well and set aside in fridge. Should be ready to eat in 15 min.
In a large mixing bowl, place the chopped cauliflower, sprinkle liberally with the paprika, onion powder, oregano. Add olive oil, and season with sea salt. Mix well with hands or mixing spoon
Grab the tray with parchment paper lined on it and place the seasoned cauliflower on top. Do not cramp the cauliflower on tray, give it space for it to heat evenly in the oven. If 1 tray does not have enough surface to give room for this, use 2 baking trays with parchment paper lined on top.
Put into oven, and in 15 min check for golden coloring and crisp edges. You can carmelize to your tastebuds from lightly browned to dark brown.
While cauliflower is in the oven, turn on stove to medium high heat and use tongs to place one tortilla at a time right on flame surface. Let it sit for 30 seconds before turning it over the flame to its other side to get a slighlty charred look.
Once cauliflower is cooked to your taste, remove from the oven let it cool for a few minutes. Taste to make sure it is seasoned with enough salt .
To Plate: Take charred tortilla, add red cabbage, cauliflower, pickled jalapenos. Then add goat cheese (or omit if vegan), and cilantro. Squeeze lime on top generously. Serve with a Greek Yogurt, Garlic and Dill Dip.