Crispy Cauliflower Al Pastor Tacos With Jalapeño Salsa, Chipotle Cashew Crema, Pickled Cabbage & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and a frying pan.
STEP 2
Cut the cauliflower into bite-sized chunks, place them in the roasting tray, and toss with a drizzle of olive oil and the adobo sauce, ensuring each piece is evenly coated. Roast in the oven for 15–20 minutes, or until the sauce starts to caramelise.
STEP 3
Place your frying pan over a medium heat and dry-fry the corn tacos (without oil) for 30 seconds on each side, or until warm and soft. Add a sprinkle of water if you’d like them extra soft.
Alternatively, place the stack of tacos on a plate and cover with a damp kitchen towel. Microwave on medium for 30 seconds at a time; after about a minute, the tacos should be soft and fragrant.
STEP 4
Cut the lime into quarters and drain the red wine vinegar pickled red cabbage.
STEP 5
To serve, lay the tacos on a large plate and top with the pickled red cabbage and roasted cauliflower. Drizzle over the jalapeno salsa and cashew crema, then finish with a squeeze of fresh lime juice. Enjoy!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Crispy Cauliflower Al Pastor Tacos With Jalapeño Salsa, Chipotle Cashew Crema, Pickled Cabbage & Lime
Crispy Cauliflower Al Pastor Tacos With Jalapeño Salsa, Chipotle Cashew Crema, Pickled Cabbage & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and a frying pan.
STEP 2
Cut the cauliflower into bite-sized chunks, place them in the roasting tray, and toss with a drizzle of olive oil and the adobo sauce, ensuring each piece is evenly coated. Roast in the oven for 15–20 minutes, or until the sauce starts to caramelise.
STEP 3
Place your frying pan over a medium heat and dry-fry the corn tacos (without oil) for 30 seconds on each side, or until warm and soft. Add a sprinkle of water if you’d like them extra soft.
Alternatively, place the stack of tacos on a plate and cover with a damp kitchen towel. Microwave on medium for 30 seconds at a time; after about a minute, the tacos should be soft and fragrant.
STEP 4
Cut the lime into quarters and drain the red wine vinegar pickled red cabbage.
STEP 5
To serve, lay the tacos on a large plate and top with the pickled red cabbage and roasted cauliflower. Drizzle over the jalapeno salsa and cashew crema, then finish with a squeeze of fresh lime juice. Enjoy!
Original: $19.95
-70%$19.95
$5.98Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and a frying pan.
STEP 2
Cut the cauliflower into bite-sized chunks, place them in the roasting tray, and toss with a drizzle of olive oil and the adobo sauce, ensuring each piece is evenly coated. Roast in the oven for 15–20 minutes, or until the sauce starts to caramelise.
STEP 3
Place your frying pan over a medium heat and dry-fry the corn tacos (without oil) for 30 seconds on each side, or until warm and soft. Add a sprinkle of water if you’d like them extra soft.
Alternatively, place the stack of tacos on a plate and cover with a damp kitchen towel. Microwave on medium for 30 seconds at a time; after about a minute, the tacos should be soft and fragrant.
STEP 4
Cut the lime into quarters and drain the red wine vinegar pickled red cabbage.
STEP 5
To serve, lay the tacos on a large plate and top with the pickled red cabbage and roasted cauliflower. Drizzle over the jalapeno salsa and cashew crema, then finish with a squeeze of fresh lime juice. Enjoy!
