The love of food the four of us shares is quite intense.
We all love to try different things, quite tough critics, and we might enjoy one more than the other. We enjoy a good hearty Lamb chop meal as much as we enjoy a loaded salad with some dressing.
Trying to balance out the carnivore loving boys with a lighter fare which suits our taste is a challenge I take on happily and love. I try not to fall into the routine of recipes and when variety is there, it makes it so much more fun.
This was one such thing.
The little kiddo can be a bit challenging, but his food bracket is way better than what mine will ever be.
So, this was no different. While I was trying to juggle dinner and taking pictures, he was quite curious about whats going on. The moment I said, Cauliflower Tacos, his enthusiasm went down few notches, understandable just because they also came home with some chicken and he was expecting that. He got ‘whatever’ emoji look from me.
An hour later, we sat to eat and he among all of us who talks after every bite, ate one taco and said, “It’s the perfect balance of crunch, sweetness from the mango, spiciness from the jalapeno, the fresh vegetables, perfect. The cauliflower is not bad at all, perfect sized taco.” He does watch the show CHOPPED a lot. You can tell.
So here’s my take on veggie taco.
It is easy, and makes for a lovely starter for parties and everything can be made ahead. So cheers to this and a great week ahead.
- ½ head of Cauliflower
- chickpea flour - 1 cup
- rice flour - 2 tbsps
- ½ red chilli powder
- ⅓ tsp turmeric powder
- ⅓ tsp toasted cumin powder
- ⅓ tsp garam masala
- pinch of baking soda
- ½ tsp salt
- 2 tbsp oil
- ½ cup cup of water or a little bit more.
- ½ cup sweetened or plain mango puree
- ½ jalapeno
- small quarter onion(2 inches)
- 2 whole garlic
- 2 tbsp cilantro
- ½ tsp salt
- ¼ head of cabbage very thinly sliced
- 1 carrot cut to ¼ and thinly lengthwise sliced
- ½ english cucumber or the mini cucumber cut thinly lengthwise with peel
- ½ tsp nigella seeds
- ½ tsp salt
- ½ tsp sugar
- 1 tbsp lemon juice
- Small Tortillas or cut the large tortillas to small ones
- crumbled feta cheese or crumbled goat or paneer
- Cut the cauliflower lenghthwise to about 2 inches in length and 2 inches in width, not too small or large. Wash well and pat completely dry in a kitchen towel or paper towel and set aside.
- In a small mixing bowl add 1 cup of chickpea flour, ⅓ cup of rice flour, chili powder, turmeric powder, cumin powder, garam masala, baking soda and oil. Mix ½ cup of water and make it to a thick paste. When you dip the cauliflower and lift it up, the batter should not drip a lot. All the batter should be stuck to the cauli.
- Preaheat oven to 425 degrees for 10 minutes.
- Line a baking tray with aluminium wrap, top it with a rack or if you don't have it, it's totally OK to put the cauli directly on the tray. Oil the aluminium wrap a bit or the rack if you are using that.
- Now dip the cauliflower carefully and arrange it on the rack leaving a tiny bit of space in between each. Bake for 25 minutes or until completely done and it is golden brown.
- While that is baking, finely mince the jalapeno, onion, garlic, cilantro with some salt and add it to the mango puree. Mix well and set aside.
- In a large bowl, add the cabbage, carrot, cucumber and all the ingredients. Mix well and set aside for 10 minutes.
- Toast and brown the tortillas only when you are ready to serve.
- Take each tortilla, top with some slaw, top it with cauliflower, a slice of jalapeno, tear up some cilantro and add some Mango sauce. Top with some cheese or omit it to keep it completely vegan.
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