Spiced Cauliflower Tacos with Lime & Coriander Cashew Cream

Spiced Cauliflower Tacos
07/08/2015 Green Common

Spiced Cauliflower Tacos with Lime & Coriander Cashew Cream

HEALTH SEED CONCEPT

SERVINGS: 2 Persons
PREPARATION TIME: 30 min
COOKING TIME: 20 Min
DIFFICULTY: Medium

INGREDIENTS

  • 1 head cauliflower
  • 1 corn on the cob
  • ½ head red cabbage
  • 1 carrot
  • 1 TBSP apple cider vinegar
  • ½ lemon juice, freshly squeezed
For the Spice Mix:
  • 1 tsp oregano
  • 1 ½ tsp paprika
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • Pinch of sea salt
  • Freshly ground black pepper
  • 1 clove garlic
  • Extra Virgin Olive Oil
For the Cashew Cream:
  • ½ cup cashews, soaked for at least 4 hours
  • Bunch of coriander
  • 2 limes, freshly squeezed
  • 1 TBSP extra virgin olive oil
  • ¼ – ½ cup water
Optional:
  • Guacamole for the side
  • 1 x avocado, chopped into chunks
  • 1 x tomato, chopped into chunks
  • ½ fresh chilli, sliced
  • ½ red onion, diced

DIRECTIONS:

  1. Add all ingredients (except for the olive oil) from the spice mix into a mortar and pestle and ground together.
  2. Chop the cauliflower into medium sized florets and coat in the spice mix with extra virgin olive oil. Set aside in the fridge to marinade.
  3. Finely chop the red cabbage (the finer the better) and ribbon the carrot. Put into a bowl and mix through apple cider vinegar and lemon juice. Set aside in the fridge to marinade.
  4. Heat the oven to 180 degrees Celsius, put the cauliflower on a baking tray and bake for 15 minutes then remove from the oven.
  5. Meanwhile while the cauliflower is cooking boil the corn on the cob until it has softened (approximately 10 minutes). Allow to cool and then use a knife to remove the kernels from the cob. Using 2/3 of the kernels put into a blender or food processor with a glug of olive oil and blend until you have a smooth and creamy texture. Set aside the rest of the kernels to top tacos later.
  6. Clean the blender after you have finished doing the corn. Drain and rinse the cashew nuts and add to the blender with the coriander, lime juice, olive oil and water. Add the water slowly first to get the mixture moving and then add as necessary to achieve a smooth and creamy consistency.
  7. To assemble the tacos firstly lay tacos on a flat surface, spread the corn cream then add cabbage and carrot, top with cauliflower and finish with the cashew cream. Scatter the remaining corn kernels and coriander on top.

份量: 2 人份
準備時間: 30 分鐘
烹飪時間: 20 分鐘
難度: 中等

材料

  • 椰菜花 1個
  • 玉米 1條
  • 紅椰菜 半個
  • 紅蘿蔔 1個
  • 蘋果醋 1湯匙
  • 鮮榨檸檬汁 半個混合香料:
  • 牛至 1茶匙
  • 辣椒粉 1個半茶匙
  • 孜然粉 1茶匙
  • 辣椒薄片 1茶匙
  • 海鹽 少許
  • 現磨黑胡椒 少許
  • 蒜頭 1瓣
  • 特級初榨橄欖油腰果忌廉:
  • 腰果 半杯 (浸泡至少4小時)
  • 香菜 1束
  • 鮮榨檸檬汁 2個檸檬
  • 特級初榨橄欖油 1湯匙
  • 水 半杯至1/4杯可省略:牛油果醬
  • 牛油果 1個
  • 番茄(切片) 1個
  • 新鮮辣椒 (切片)半個
  • 紅洋蔥(切片)1/2個

做法

  1. 將所有混合香料的成分(除了橄欖油)椿成粉狀
  2. 將椰菜花切細,沾上混合香料與特級初榨橄欖油。放在冰箱裡醃。
  3. 把紅椰菜切碎(越細越好)和胡蘿蔔切成絲帶。放入碗中,加入蘋果醋和檸檬汁。在冰箱裡醃擱置。
  4. 把烤箱預熱至180度,把花椰菜在烤盤上,烤15分鐘,然後從爐中取出
  5. 在煮椰菜花同時,把玉米煮熟,直到軟化(約10分鐘)。
    冷卻,然後用小刀從芯取出玉米粒。將2/3的玉米粒,橄欖油放入攪拌機或食品調理器混合直到順滑和奶油狀,放在一旁備用。
  6. 清洗攪拌機。從水中取出腰果,放入攪拌機,並加入香菜,檸檬汁,橄欖油和水。慢慢加水直至平滑和奶油狀的質感。
  7. 將玉米餅放在一個工作檯上,塗上玉米酸忌廉再加入椰菜和紅蘿蔔,上面放上花椰菜與腰果忌廉。把剩餘的玉米粒和香菜撒在上面。