Roast Curried Cauliflower Tacos with Baby Spinach

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Cauliflower, when it is roasted in thick slices, becomes rich and meaty. Flavour it with curry paste before you bake it, then stuff warm tortillas with a slice, add fresh spinach leaves, a spoon of sour cream and some of the spicy Mexican tomato sauce Roja Salsa, serve it in a warm tortilla and you have a vegetarian main course that even meat eaters will love.

Serves 4 people

Ingredients
3 tablespoons curry paste (rogan josh or korma sauce)
1 tablespoon olive oil
1 cauliflower, trimmed of green leaves and cut into thick slices
1 medium carrot, peeled and cut into thin strips
Sea salt
4 small tortillas or flatbreads
Handful of baby spinach leaves
1 medium carrot, peeled and cut into thin strips
4 tablespoon sour cream
4 tablespoons Roja Salsa (optional)

Instructions

1. Preheat the oven to 180C Fan – 200C – 400F – Gas 6.

2. Mix the curry paste and olive oil together.

3. Place the cauliflower on a baking sheet. Smear both sides of the cauliflower slices with the curry paste mixture. Bake for 20-25 minutes or until the cauliflower is easy to pierce with a sharp knife. Ten minutes before the end of cooking place the carrot batons on a small baking tray, season with salt and place in the oven to cook (the carrot strips need to be quite thin or they will not cook in the ten minute time allotted!).

4. Heat the tortillas or flatbreads in a dry frying pan or tawa. Line each tortilla with spinach leaves, fill with a slice of roast cauliflower, add the carrot, a spoon of sour cream and a tablespoon of roja salsa if using. Fold over as best you can and dig in!

RECIPE TIPS
– Instead of making roja salsa, use a healthy splash of chilli oil to taste. Or make our quick peanut rayu recipe – blitz or blend 4 tablespoons of chilli oil with 1 clove of garlic, half a teaspoon of sesame oil, 1 teaspoon of honey or more to taste, and a splash of tamari or soy sauce to taste. Pour it into a bowl and add a few spoons of toasted halved peanuts and if you have them some toasted white sesame seeds. We use a bullet blender to make it and add less honey and more tamari or soy sauce if we want it more savoury. Experiment, then when you have the version you love take a note of it and make a bigger batch. It keeps in the fridge for a few days.

For a vegan cauliflower taco omit the sour cream or use a non-dairy equivalent.

– To make the tacos even more substantial you can also fry four slices of halloumi and add one to each of the tortillas.

– If you can’t find baby spinach or don’t like raw spinach, wilt the washed spinach briefly in a few teaspoons of water over a medium heat, turning it to make sure that every leaf cooks. Squeeze the spinach in a paper towel, chop well and use instead of the baby spinach.

– Add a teaspoon of fresh cumin or coriander seeds or the seeds of one cardamom to the curry paste to add a more fragrant flavour.

– Warm pita breads and use them instead of tortillas or flatbreads.

– Where do you buy flatbreads? The best place is the middle-eastern shop. Buy a few packets, unpack them and wrap them well in twos in clingfilm. When you need a flatbread just defrost straight on a hot dry frying pan.

– To turn this recipe into a party appetiser, cut each flatbread into triangles, toast and make mini-flatbreads, crumble the roast curried cauliflower and make little tacos, adding just enough of each topping so they don’t topple over. People should be able to eat a small appetiser in one bite.

– We use a tawa to heat flatbreads. It’s a thin concave metal sheet with a handle and it is a good conductor of heat so that flatbreads and pitta breads puff up and are lighter. They are quite cheap (you can buy one in the middle-eastern shop for less than a tenner if you lucky) – we use it to give us that charred flavour on toasted bread that you usually only get from toasting bread on an Aga or open flame.

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