Cauliflower Tacos with Apple Broccoli Slaw

 

I've been having fun at Tanaka Farms making interesting recipes with the seasonal produce. I made these tacos a few months back, and am getting ready to start creating more farm-to-table recipes, so stay tuned! With a base of sautéed greens, a meaty cauliflower center, and topped with a crisp citrus slaw with apple and broccoli stems, these tacos are sure to please…you won’t even miss the meat!



Cauliflower Tacos with Apple Broccoli Slaw
YIELD: 12 TACOS 

For the Apple Broccoli Slaw:
4 cups shredded Romaine
1/2 cup rainbow chard stem matchsticks 

1/2 cup broccoli stem matchsticks
1/2 cup Fuji apple matchsticks
1/2 cup Navel orange juice
1/4 cup Meyer lemon juice
1/4 cup mild flavored oil
1 tablespoon rice vinegar
1 teaspoon garlic salt

For the Cauliflower Meat: 

3 tablespoons vegetable oil 

4 cups finely chopped cauliflower 

1 tablespoon dried oregano 

1 teaspoon garlic salt 

1/2 teaspoon cayenne pepper 

1/2 teaspoon dried powdered cumin 

Chili oil, to taste, optional 

For the Sautéed Greens: 

1 tablespoon mild flavored oil 

4 cups spinach, torn into pieces 

4 cups bok choy leaves 

4 cups chopped rainbow chard 

1 teaspoon garlic salt 

2 tablespoons lemon juice 

For the Tacos: 

24 corn tortillas, toasted or grilled 

1/2 cup sliced radishes 

1/2 cup microgreens 

12 wedges of lemon 

To make the Apple Broccoli Slaw, add romaine, chard stems, broccoli stems, and Fuji apple to a large bowl and toss to combine. In a separate small bowl, whisk together orange juice, lemon juice, rice vinegar, oil, and garlic salt. Add dressing to slaw. Toss to combine. Set aside or refrigerate until ready to use.

To make the Cauliflower Meat, in a frying pan, heat oil over medium high heat. Add cauliflower and spices and sauté for 5 to 7 minutes, or until tender. Set Aside. 

To make the Sautéed Greens, in a very large pan or wok or large pot, over medium high heat, add a small amount of oil, about 1 tablespoon. (If you are using the same pan as the taco meat, you can adjust, as the pan already will have some oil in it.) Add all of the greens and toss to cook until wilted and reduced in size by about 75%. About 5 minutes. Turning regularly. Fold in garlic salt. Add lemon juice and toss to coat. Remove from heat. 

To assemble the tacos, stack 2 tortillas together and layer in the following order:

• Sautéed greens 
• Cauliflower Meat 
• Apple Broccoli Slaw
• Radish Slices
• Microgreens
• Serve with a wedge of lemon