Time: 1 hour 5 minutes
Complexity: average
Servings: 1

These vegetarian tacos use a variety of cauliflower colors, which, combined with microgreens, give them a charming, stylish look. The roasted cauliflower is served on a homemade corn tortilla and topped with feta and fresh mint. Instead of a heavy sauce, we use natural yogurt with chipotle peppers. Healthy can be delicious!

Ingredients:

Taco

• 1 head of cauliflower (purple, orange, white, or green)
• 1/3 cup extra-virgin olive oil
• 1 teaspoon whole cumin seeds
• 1 teaspoon coarse salt
• 1 warm fresh corn tortilla, recipe below
• 1 tbsp crumbled feta
• A little plain Greek yogurt mixed with chipotle peppers in adobo sauce
• 1 tbsp chopped fresh mint
• Microgreens for serving

Homemade Corn Tortilla

• 2 cups masa harina corn flour
• A pinch of coarse salt
• 2 tbsp. l. olive oil
• 2 tbsp of water
• Special equipment: tortilla press

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, cumin, feta cheese, yogurt, chipotle peppers in adobo sauce, mint, corn flour

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Preparation:

Step 1
• Preheat oven to 220°C. Line a baking sheet with parchment paper.
Step 2
• Cut the cauliflower into small florets, but they don't have to be all the same size. Smaller florets will cook more crisply, while larger ones will retain their texture. Place the florets in a bowl and toss with olive oil, cumin seeds, and salt. Season generously—don't skimp on flavor!
Step 3
• Bake for 20–25 minutes, stirring once, until the cauliflower is tender and golden brown around the edges.
Step 4
• To serve, spoon about 1/3 cup of roasted cauliflower onto a tortilla. Top with crumbled feta, drizzle with Greek yogurt mixed with chipotle adobo sauce, and sprinkle with chopped mint. Garnish with a small handful of microgreens. Use the remaining ingredients to make more tacos.
Step 5

• Homemade Corn Tortilla

  
  Exit: 12 flatbreads
  
  In a large bowl, combine the cornmeal, salt, and olive oil. While mixing by hand, slowly pour in the water in a thin stream, adding just enough to form a smooth dough. It shouldn't be too dry or too sticky. Roll the dough into 5cm balls and cover with a damp towel.
  
Step 6
• Place the dough ball between two sheets of waxed paper or use a freezer bag (use scissors to trim the sealing edge and cut the two side seams so the bag is sealed on one side only) and press into a tortilla press to form a flat pancake. Cover the tortillas with a damp towel until ready to fry.
Step 7
• Heat a cast iron skillet over high heat. Dry-fry the tortillas for 30 seconds on each side, until golden brown and charred.
Step 8
• Place the hot tortillas in a basket wrapped in a kitchen towel to keep them warm and tender. Corn tortillas can be made up to 2 hours before serving. Before serving, wrap and reheat in the oven at 350°F (175°C) for about 12 minutes or in the microwave for 2 minutes.
  
  
  Note
  
  Bettina Stern made two more tacos. One was with sautéed mushrooms (with garlic, olive oil, and salt) and topped with crumbled feta, roasted tomatoes, and habanero sauce. The second taco was with a red potato salad, kale, and crème fraîche, and topped with pepper jack cheese, tomatillo salsa, and pickled red onion.

Votes: 1

Author of the recipe - Bettina Stern - co-founder of vegetarian restaurant Chaia Tacos; Washington, D.C.