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Lunch-in-Mexico-City-600

Cauliflower Tacos with Peach Ginger Slaw

Toni Roberts / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL; Event - CIA Worlds of Flavor 2021; Photo by Jimmy MacMillan

For the Roasted Cauliflower:
    • 1 head cauliflower
    • 2 tbsp. neutral oil such as safflower or canola
    • 2 tsp. ground cumin
    • 2 tsp. chili powder
    • 2 tsp. smoked paprika
    • 1 tsp. kosher salt
Method for the Roasted Cauliflower:
1. Cut the cauliflower into small pieces.
2. Mix the spices and salt in a small bowl.
3. Toss the cauliflower with the oil, then sprinkle and toss with the spices.
4. Spread out on a sheet pan lined with foil or a nonstick mat.
5. Roast at 450°F 10-20 minutes tossing occasionally until lightly charred.
For the Peach Ginger Slaw:
    • 1/2 cup The Perfect Purée Peach Ginger blend, thawed
    • 4 cups shredded cabbage or coleslaw mix
    • 1/4 cup toasted, chopped pepitas
    • 1 tbsp. white vinegar
    • 1 tbsp. lime juice
    • Salt and pepper to taste
Method for the Peach Ginger Slaw:
1. Mix everything together and season with salt and pepper to taste.
2. Allow to sit 15 minutes before using.
For the Spicy Mayo:
    • 1/2 cup mayonnaise
    • 1-2 tsp. siracha hot sauce
Method for the Spicy Mayo:
1. Whisk together to heat preference.
To Plate:
    • Roasted cauliflower
    • Peach Ginger slaw
    • Spicy mayo
    • Corn tortillas
    • Crispy fried onions
    • Lime wedges
Method for plating:
1. Griddle the tortillas until hot.
2. Spread each tortilla with Spicy Mayo.
3. Fill with Roasted Cauliflower and top with Peach Ginger Slaw and crispy fried onions. Serve with lime wedges.