Sunday, January 16, 2022

Cauliflower Tacos with Quick Pickled Radish Relish, Strawberry Salsa Fresca, and Creamy Cilantro Lime Sauce Plus Coconut Cilantro Lime Rice

Forget about farm-to-table, I say straight from the fields to your face! Ha! Yesterday I did a cooking demo at Tanaka Farms! I made Cauliflower Tacos with Quick Pickled Radish Relish, Strawberry Salsa Fresca, Creamy Cilantro Lime Sauce, and Coconut Cilantro Lime Rice on the side. 

It was nice to teach about plant-based/vegan cooking to a non-vegan crowd and then chat with them about how they are curious about plant-based cooking and adding more veggies into their lives. Plus, everyone enjoyed the tacos! A little kid came up to me to tell me it was the best taco he ever had! So cute. 

Whenever I do demos or create recipes for the farm, they always feature in-season produce and I never use "fake meats" in the recipes. I just let the farm-fresh veggies do the heavy lifting. 

And, if you are in the area, come out to Tanaka Farms for my next demo! This is actually an updated version of a previous Purple Cauliflower Taco recipe I had developed for the farm with some extra goodies added in and a bonus recipe for the rice!

Cauliflower Tacos with Quick Pickled Radish Relish, Strawberry Salsa Fresca, and Creamy Cilantro Lime Sauce

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 Cauliflower Meat 
3 cups finely chopped cauliflower 
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 
1/4 cup diced white or yellow onion 
2 tablespoons chopped fresh cilantro 
salt and pepper, to taste

For the Strawberry Salsa Fresca 
2 cups chopped ripe strawberries 
2 cups diced Maui Onion 
1 cup chopped green onion 
1 cup chopped cilantro 
2 tablespoons minced garlic 
2 tablespoons lime juice 
salt, to taste 
optional: chopped fresh jalapeno to taste

For the Creamy Cilantro Lime Sauce 
1 (12 ounce) package soft-silken tofu 
3/4 cup mild-flavored vegetable oil 
1 tablespoon minced garlic 
1 tablespoon rice vinegar 
1 teaspoon ground mustard seed 
1 teaspoon salt (more or less to taste) 
1 bunch cilantro (with stems) 
2 tablespoons lime juice

You will also need tortillas!

To make the Quick Pickled 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 Meat: 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 make the Strawberry Salsa Fresca: Add all ingredients to a mixing bowl and mix until well combined. Keep refrigerated in an airtight container until ready to use. Should last up to one week in the refrigerator.

To make the Creamy Cilantro Lime Sauce: Add all ingredients except lime juice and cilantro to a blender and puree until silky smooth. (I love using an immersion blender for this, as it whips it up nicely, and is way less messy.) At this point, you have a tasty mayo-like base you can dress up in all sorts of this case into Cilantro Lime Sauce! Add in the whole bunch of cilantro and lime juice and puree until green and smooth, but make sure there are still specks of cilantro in there. Keep refrigerated in an air-tight container for up to two weeks.

Assemble your tacos! Start with two grilled corn tortillas, then pile in that cauliflower, add some pickled radish relish, top with salsa fresca, then drizzle that creamy cilantro lime sauce liberally over the top. Enjoy!

Coconut Cilantro Lime Rice 
This flavorful rice is super tasty. Almost sweet from the coconut milk, the lime and cilantro play nicely to balance out the richness and brighten it up.

2 cups long-grain white rice, like Jasmine 
1 (15 ounce) can full-fat coconut milk 
1 ½ cups water 
juice of one fresh lime 
zest of 1 fresh lime 
1 bunch cilantro, chopped (about 1 cup) 
salt, to taste 

Thoroughly rinse rice. Add rice, coconut milk, and water to the bowl of your rice cooker and press start. Alternatively, in a pot with a tight-fitting lid, bring water and coconut milk to a boil, reduce to a simmer, add rice, cover and simmer for 15 to 20 minutes, or until all liquid has been absorbed, fluff with fork. Once rice is cooked, stir in lime zest, juice, cilantro, and salt.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni