It’s true. I have posted A LOT of cauliflower recipes of late. But I keep on finding whole cauliflower at the market for $2 or less and I just can’t resist a good deal! These tacos are a fabulous vegetarian alternative to my usual fish or chicken tacos. The cauliflower florets get all delicious and crunchy on the outside while staying a little crisp on the inside – I’m not a fan of overcooked cauliflower!
You could use any type of cabbage in these. Pickling it slightly adds a good flavour contrast. The chilli, coriander and mayo/yoghurt are not optional – they’re essential and give bucket loads of flavour. You can make your own tacos (see tortilla making instructions here) or buy them. The addition of hot sauce or a jalapeño salsa would also be great if you’re a chilli fiend!
serves 4 (4 small tacos each)
4 cups of cauliflower chopped roughly
1/2 cup buckwheat flour
1 tsp paprika
1 tsp dried chilli flakes
1/2 tsp cumin
1/4 tsp salt
1/2 cup water
1 Tbs oil
1.5 cups shredded cabbage
1 tbs apple cider vinegar
1/2 tsp salt
1 tsp olive oil
1/2 carrot shredded, spiralized or grated
3 spring onions
1 red chilli
3 radishes, finely slice into matchsticks.
1 tsp olive oil
1/2 cup coriander leaves
4 tablespoons mayonnaise or plain yoghurt.
Make your slaw: combine cabbage, shredded carrot, vinegar, 1/2 tsp salt and 1 tsp olive oil. Set aside to pickle slightly. In a small bowl combine the juice of the lime, chilli, the julienned radish, spring onion and 1 tsp olive oil. Mix to combine and set aside.
Combine the buckwheat flour, chilli, cumin paprika, 1/4 tsp salt and a pinch of pepper in a large bowl. Mix in the egg and water until a batter has formed. Combine the batter with the cauliflower and mix until the cauliflower pieces are well covered. Heat oil in a large heavy base pan and when hot add the cauliflower, don’t over crowd the pan – you may need to do it in two batches. Fry the cauliflower until golden on all sides. Remove from the pan and lightly season.
Heat tortilla either wrapped in a pile in foil in a moderate oven, or briefly in a pan (one at a time). Top each tortilla with some slaw, coriander, the cauliflower, mayonnaise and chilli and radish salsa.