In this simple vegetarian taco recipe, cauliflower is roasted in a fresh and vibrant jalapeño and coriander adobo verde and a drizzle of tahini, before being served in corn tortillas and topped with a spoon cooling crème fraîche.
An adobo is a traditional Mexican marinade made with dried chillies, vinegar, garlic and spices, often turning into a red-coloured mixture. For this recipe I use jalapeños and fresh coriander to make a green adobo, which is then used to create a delicious coating for the charred baked cauliflower. Vegetable-based tacos have become very popular in the past few years but the truth is a lot of dishes in Mexican homes are mostly prepared with vegetables, so vegans and vegetarians can find a safe haven in Mexican food. Goodbye bland cauliflower recipes and hello to these tasty tacos.
Serves: 2
INGREDIENTS
- ESSENTIAL: Food processor
- 1 (about 850g) cauliflower, broken into florets
- 2 tbsp white tahini (at room temperature)
For the adobo verde:
- 3 fat garlic cloves, peeled but left whole
- 2 jalapeños
- 60g fresh coriander
- 1 tsp ground cumin
- 6 tbsp olive oil
- 2 tbsp honey
- 1 tsp ground black pepper
- 2 tbsp apple cider vinegar
- sea salt and freshly ground pepper
To serve:
- ½ red onion, finely diced
- 20g coriander, finely chopped
- juice of 1 lime
- 10-12 corn tortillas (about 10cm in diameter), warmed
- 100g crème fraîche or labneh
METHOD
-
Preheat the oven to 200˚C (400˚F).
-
Put all the ingredients for the adobo verde into a food processor and whizz it up until you get a green but not totally smooth sauce.
-
Arrange the cauliflower florets on a large baking tray and pour the adobo verde on top. Use your hands to coat the cauliflower well with the mixture. Season with a pinch of salt and pepper, then roast in the oven for 15 minutes.
-
Remove the cauliflower from the oven, drizzle the tahini over the top and stir into the cauliflower with a spoon. Return to the oven for a further 10 minutes until the cauliflower has deliciously charred edges.
-
Place the roasted cauliflower in a pretty bowl, scatter over the red onion and chopped coriander and squeeze the lime juice on top. Serve at the table with the warm corn tortillas on the side and a bowl of the crème fraîche or labneh, ready to be made into tasty tacos.
Tip: A spoonful of labneh on top of your tacos is the perfect tangy and creamy complement to balance the heat from the cauliflower, but you can also use crème fraîche.
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