Add some color to your dishes with purple cauliflower!
I have had a beautiful head of purple cauliflower in my refrigerator for about a week now. I couldn’t resist it at the farmer’s market and I didn’t want to just cook it as a side dish, I wanted to highlight the texture and color. My favorite food truck in Charlotte, NC makes a delicious buffalo cauliflower dish, and I got inspired. I decided to make some home-made corn tortillas and a twist on Asian BBQ for the cauliflower. These vegetarian tacos are bright and crisp, and topped with a very simple pickle adds a burst of acidity. If you haven’t attempted making your own tortillas, I suggest giving it a try! The coconut oil gives it such a beautiful flavor and the freshly cooked corn flour is super sweet; try these on in a cast iron skillet or sauté pan. Tacos are one of the most beloved foods, especially in the summertime, and you can get so creative with them.
Corn Tortillas:
2 cups corn flour 1 teaspoon salt 2 tablespoons Kelapo Coconut Oil 1 ¼ cups water Kelapo Coconut Oil spray for cooking
In a mixing bowl, combine the flour, salt, and Kelapo Coconut Oil and mix well. Stir in the water, the dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on the hands and form the dough into small balls. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over the circle. Using a rolling pin, roll the dough out into a 6 1/2 to 7-inch circle and 1/8-inch thick. In a medium non-stick skillet, over medium heat, coat with some Kelapo Coconut Oil Spray and brown the tortillas for 1 to 2 minutes on each side. Remove and place between 2 sheets of parchment paper. Repeat the above process with the remaining dough. Serve warm.
For the Cauliflower:
2 Tbsp agave syrup
¼ cup water
2 tsp arrowroot powder
¼ cup coconut amino sauce or tamari soy sauce
½ tsp red pepper flake (more if you want it spicier)
1 green onion, thinly sliced
Bring the agave and water to a boil, then whisk in the arrowroot to create a thick syrup. Remove from the heat and add in the coconut amino and red pepper flake. Once cool, add in the onion.
Cook the cauliflower to tender, in a sauté pan or on the grill. Toss with the Asian sauce.
Quick Pickle:
½ seedless cucumber
2 Tbsp rice wine vinegar
1 Tbsp curly parsley
Pinch of sugar
Pinch of salt
Thinly slice cucumber and combine with other ingredients. Allow to marinate for 30 minutes before eating.
Asian BBQ Cauliflower Tacos
Add some color to your dishes with purple cauliflower!
I have had a beautiful head of purple cauliflower in my refrigerator for about a week now. I couldn’t resist it at the farmer’s market and I didn’t want to just cook it as a side dish, I wanted to highlight the texture and color. My favorite food truck in Charlotte, NC makes a delicious buffalo cauliflower dish, and I got inspired. I decided to make some home-made corn tortillas and a twist on Asian BBQ for the cauliflower. These vegetarian tacos are bright and crisp, and topped with a very simple pickle adds a burst of acidity. If you haven’t attempted making your own tortillas, I suggest giving it a try! The coconut oil gives it such a beautiful flavor and the freshly cooked corn flour is super sweet; try these on in a cast iron skillet or sauté pan. Tacos are one of the most beloved foods, especially in the summertime, and you can get so creative with them.
Corn Tortillas:
2 cups corn flour
1 teaspoon salt
2 tablespoons Kelapo Coconut Oil
1 ¼ cups water
Kelapo Coconut Oil spray for cooking
In a mixing bowl, combine the flour, salt, and Kelapo Coconut Oil and mix well. Stir in the water, the dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on the hands and form the dough into small balls. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over the circle. Using a rolling pin, roll the dough out into a 6 1/2 to 7-inch circle and 1/8-inch thick. In a medium non-stick skillet, over medium heat, coat with some Kelapo Coconut Oil Spray and brown the tortillas for 1 to 2 minutes on each side. Remove and place between 2 sheets of parchment paper. Repeat the above process with the remaining dough. Serve warm.
For the Cauliflower:
2 Tbsp agave syrup
¼ cup water
2 tsp arrowroot powder
¼ cup coconut amino sauce or tamari soy sauce
½ tsp red pepper flake (more if you want it spicier)
1 green onion, thinly sliced
Quick Pickle:
½ seedless cucumber
2 Tbsp rice wine vinegar
1 Tbsp curly parsley
Pinch of sugar
Pinch of salt
– Chef Alyssa Gorelick
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