|
Cauliflower Tacos with Peach Ginger SlawToni Roberts / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL; Event - CIA Worlds of Flavor 2021; Photo by Jimmy MacMillan |
| Ingredients 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. |
| Ingredients 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 and season with salt and pepper to taste. |
| 2. | Allow to sit 15 minutes before using. |
| Ingredients 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 |
| Plating method: | |
| 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. |
