Roasted Cauliflower Taco
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 pinch
Kosher Salt1 tbsp
Crumbled Feta Cheese1 tbsp
Mint (chopped fresh)2 cups
Masa2 tbsps
Olive Oil2 cups
WaterDirections:
1
Special equipment: a tortilla press Preheat the oven to 425 degrees F
2
Line a baking sheet with parchment
3
Cut the cauliflower into bite-size florets, but for this vegetable, no need to make them all even in size
4
The smaller ones get more blistery, the bigger ones retain more texture
5
Put the florets in a bowl and toss with the olive oil, cumin seeds and salt
6
Generously coat, no need to skimp on flavor! Roast for 20 to 25 minutes, turning once, until the cauliflower is tender and it's edges are golden brown
7
To serve, fill a tortilla with approximately 1/3 cup of the roasted cauliflower
8
Top with crumbled feta, a drizzle of Greek yogurt mixed with chipotles in adobo and a sprinkle of chopped mint
9
Garnish with a small handful of micro-greens
10
Reserve the remaining ingredients for additional tacos
11
In a large bowl, combine the masa, salt and olive oil
12
Whilst mixing by hand, slowly pour in the water in a thin stream, adding only enough water to bring the dough together
13
It should be neither too dry nor too sticky
14
Roll the dough into 2-inch balls and cover with a damp towel until ready to press
15
Place a ball of dough in between 2 sheets of wax paper or use a sandwich-size freezer bag (with scissors, evenly cut the closure edge and the 2 side edges, so that the bag is only attached on one edge) and place in a tortilla press
16
Press the dough into a flat, round tortilla
17
Keep the tortillas covered with a damp towel until ready to cook
18
When ready to cook, heat a cast-iron skillet to high heat
19
Cook the tortillas in the dry pan for 30 seconds per side until golden and even browned or blackened in places
20
Put your hot tortillas in a basket wrapped in a kitchen towel to keep them warm and tender
21
Corn tortillas can be made 2 hours in advance, wrapped and reheated in a 350 degree F oven for about 12 minutes or in the microwave for 2 minutes