This is fusion food, which I know, is not always a great idea. But crispy stir fried cauliflower flavoured with turmeric and garam masala in little roti bread or flour tortilla wraps… what’s not to like?!

My obsession with cauliflower does not appear to be waning. I cook with it so often and base so many vegetarian meals around it. it’s just incredibly versatile due to it’s texture and ability to soak up flavour.

You can also serve this cauliflower over rice or as part of a large shared meal, just serve it one a platter drizzled in yoghurt sauce and topped with the below salad. But there’s something really satisfying about having it as a taco. Eating with your hands is just more fun.

I always steam the cauliflower first as I find it gets crispier in the pan if it’s already cooked. You want it to be al dente when you finish steaming it so it finishes cooking in the spice mix. This way it has heaps of flavour from those spices and will get golden crispy bits from the pan while being cooked through.

It might look like a long ingredient list but it’s all stuff from your spice rack. A well stocked spice rack will help you flavour so many dishes and make cooking at home way easier. Spices and herbs are also an excellent way of extending the variety of plant food in your diet. I still aim to eat a minimum of 30 different types of plant food a week and this recipe alone has more than 10 thanks to those spices and herbs. Just because you’re not vegan or vegetarian it doesn’t mean that there’s not room for an extensive amount of plant food in your diet.

Ingredients

1 whole cauliflower broken into bite sized florets.

12 small tortillas or roti

1 cup plain yoghurt

1 1/2 cups flat leaf parsley

6 radish, finely sliced into batons

1 cup finely sliced spring onion

2 limes

1 tsp cumin seeds

1 tsp black mustard seeds

2 tsps garam masala

1 Tbs extra virgin olive oil

1 tbs freshly grated ginger

2 cloves garlic

1 tsp turmeric powder

1/2 tsp ground coriander

1/4 tsp chilli powder

Directions

Steam cauliflower florets over a pot of boiling water for 5 minutes.

Meanwhile make yoghurt sauce by combining the yoghurt with 1/2 a cup parsley, 1/4 cup spring onion and the juice of half a lime. Season to taste.

Make the salad by tossing together the radish, remaining parsley and 1/4 cup spring onion. Set aside.

Put a large wok or heavy based fry pan on medium high heat. Add the cumin and mustard seeds and toast for 1 minute or until fragrant. Add the oil, ginger, garlic, remaining spring onion and all the other spices and fry for a further minute or tow. or until onion has softened.

Add the cauliflower and toss to coat in the spices and oil. Stir fry for 7-10 minutes stirring regularly. You want there to be crispy edges on the cauliflower and for it to be coated in the spice mix. Season with salt.

To make tacos spread a dollop of sauce on the base of the tortillas top with the cauliflower and then a sprinkling of salad. Serve with the remaining lime on the side.

HH. x