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Cauliflower tacos with chipotle sauce


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Ingredients

4 portion(s)

Soaking

  • 100 g Cashews, (see Tips)
  • 0.5 tsp salt
  • filtered water, for soaking

Crumbed cauliflower

  • 100 g coconut milk
  • 1 lime, zested and juiced, no white pith
  • 1 tsp salt
  • 80 g breadcrumbs of choice, (see Tips)
  • 30 g Shredded coconut
  • 1.5 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp Garlic powder
  • 0.25 tsp ground turmeric
  • 0.25 tsp ground black pepper
  • 1 Head of Cauliflower, cut into florets (approx. 2-3 cm)
  • Extra Virgin Olive Oil Spray

Chipotle sauce

  • 150 g filtered water
  • 2 tsp chipotle chillies in adobo sauce, (approx. 1 chilli)
  • 1 tbsp lime juice
  • 2 sprigs fresh coriander, leaves only
  • 0.5 g Garlic powder
  • 1-2 pinches salt
  • 1-2 pinches ground black pepper

Assembly

  • 12 tortillas
  • Refried beans, (see Tips)
  • cos lettuce, finely shredded
  • pickled red cabbage, (see Tips)
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Recipe's preparation

    Soaking
  1. Place a bowl onto mixing bowl lid and weigh cashews into it (see Tips). Add salt, cover with water and set aside to soak for 3-6 hours.
  2. Crumbed cauliflower
  3. Preheat oven to 200°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  4. Place a shallow bowl onto mixing bowl lid and weigh coconut milk into it. Add lime zest and juice and 0.5 teaspoon of the salt. Stir to combine, then set aside.
  5. Place breadcrumbs, coconut, paprika, cumin, garlic powder, turmeric, pepper and remaining 0.5 teaspoon salt into mixing bowl and mix 20 sec/speed 6. Transfer into a separate shallow bowl. Clean and dry mixing bowl.
  6. Dip each cauliflower floret into coconut milk mixture, then dip into breadcrumb mixture, gently patting each side to coat. Place onto prepared baking tray and spray with oil. Bake for 20-25 minutes (200°C) or until golden and crispy. Meanwhile, proceed with recipe.
  7. Chipotle sauce
  8. Using simmering basket, drain and rinse soaked cashews. Place drained cashews into mixing bowl and blend 10 sec/speed 10.
  9. Add water, chipotle chilli, lime juice, coriander, garlic powder, salt and pepper and blend 2 min/speed 8.
  10. Scrape down sides of mixing bowl with spatula and blend for a further 20 sec/speed 8 or until smooth.
  11. Assembly
  12. To assemble, top tortillas with refried beans, lettuce, 2-3 crumbed cauliflower florets and pickled cabbage. Serve with Chipotle sauce.
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Tip

If you don't have time to soak/activate your cashews, soak nuts in boiling water for 30 minutes, then drain and use as directed.

To make your own breadcrumbs, place 200 g bread of choice (cut into 3 cm pieces) into mixing bowl and chop 9-10 sec/speed 4. To make this recipe gluten free, ensure that you use gluten free bread.

You can find pickled red cabbage in most major supermarkets. To make your own, weigh 150 g thinly sliced red cabbage and 20 g vinegar (red wine or apple cider vinegar) into a bowl and toss to combine. Set aside for several minutes to pickle lightly. You can store any leftovers in the refrigerator for up to 3 days.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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