Sorry for posting two taco posts in a row. But, for the first time in my entire life, I am working a schedule which allows me to be home for dinner with my husband pretty much every night. Coming up with dinners that satisfy my need to experiment in the kitchen, and Dan's need for something "yummy" (I swear he eats like a 14 year old!) has proven to be a challenge, lol. But there is one thing we both can agree on, and that's tacos.
I am a real sucker for a good taco. And I pretty much make sure we have them every Taco Tuesday. And even if my eats-like-a-teenager other half isn't keen on the idea of substituting the protein portion of his tacos with anything other than TVP or Gardein, that doesn't mean I can't have some fun with my tacos!
And, boy! Were these fun! Beautiful purple cauliflower was calling my name at the farm, and I really wanted to do something special with it. And since it happened to be Tuesday, it seemed like the perfect time to try out a new recipe I had been thinking about...cauliflower tacos!
I am so happy with the way these came out, the texture of the savory-and-just-a-little-bit-spicy cauliflower was a perfect component for tacos. And the quick pickled radish relish has the perfect tang and saltiness to balance it all out. The best part is, If you make the relish ahead of time, these come together in under 30 minutes!
Purple Cauliflower Tacos with Quick Pickled Radish Relish
This simple recipe packs a lot of flavor. They are naturally gluten free, and if you use soy-free vegan mayo for the Cilantro Mayo, they can easily be made soy free, too. This recipe also works well using water instead of oil to steam fry for those of you looking for an oil-free option.
For the Quick Pickled Radish Relish: (Best made ahead of time)
1 cup diced radishes
1 cup diced white or yellow onion
1/2 cup chopped green onion
1/4 cup cilantro
1/4 cup diced jalapeno
1 tablespoon minced garlic
1/2 cup hot water
1/4 cup white vinegar
2 tablespoons lime juice
1/2 teaspoon salt
For the Purple Cauliflower:
3 cups finely chopped purple cauliflower (but you can use any color)
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes
1/8 teaspoon chipotle powder, or more if you like it extra spicy
2 tablespoons vegetable oil, for frying (optional, see head note)
1/4 cup diced white or yellow onion
2 tablespoons chopped fresh cilantro
salt and pepper, to taste
For the tacos:
street sized corn tortillas, grilled
To make the radish relish: Simply add all the ingredients to a mixing bowl and stir until well combined, cover and refrigerate at least two hours before serving. Feel free to make it a day or two ahead of time for extra pickle-y goodness.
To make the cauliflower: Mix together cauliflower, garlic, cumin, chile flakes, and chipotle powder in a mixing bowl until well combined.
Heat oil in a frying pan over medium high heat.
Add onions to the oil and saute until fragrant and translucent, about 5 minutes.
Add in Cauliflower mixture and continue to cook for about 5 more minutes, or until cauliflower is slightly soft and beginning to brown.
Stir in cilantro and add salt and pepper to taste.
Remove from heat and set aside.
To assemble the tacos: Layer shredded cabbage, purple cauliflower, and a healthy squirt of cilantro mayo on a warm corn tortilla. Top with sliced avocado and a pile of radish relish.
Yield: Varies depending on the size of your tortillas and how much stuff you like to pile in them, If you make them like mine above, you will get at least 8 tacos out of the cauliflower.