Harissa roasted cauliflower tacos
These are absolutely delicious… restaurant delicious. They are very quick to make and would be especially easy if you had the ‘tacos’ ready make in the freezer. Any pickled vegetable or sauerkraut would compliment it well but I love the colour and the crunch of the red cabbage.
INGREDIENTS
60g cauliflower in florets
1 teaspoon of harissa (homemade is best)
30g red cabbage
3 tablespoons of apple cider vinegar
50g gram flour
75g water
1 teaspoon of cumin
1 tablespoon of extra virgin olive oil
60g houmous
40g avocado
Fresh coriander
Salt and pepper
Squeeze of lime
INSTRUCTIONS
First of all mix up the batter for the taco by adding the gram flour, water, cumin, 1/2 a tablespoon of oil, salt and pepper in a blender. Blend well and leave to rest for a few minutes.
Next slice the red cabbage finely and add it to a bowl with the apple cider vinegar. Leave to one side.
Next place the cauliflower florets in a bowl with 1/2 tablespoon of oil and harissa and mix thoroughly. Then cook the cauliflower in an airfryer or an oven at 170* for 8 minutes.
Now cook the ‘tacos’. I made 4 from the batter. Heat the pan. There is no need to add oil to your pan as the mix already has oil in. To cook them, pour 4 small rounds into your pan and heat over a medium heat. Flip when bubbles have appeared and they are golden on one side Then cook on the other side until golden. Leave to cool.
By now the cauliflower will be ready. When the tacos are slightly cooled, put a dollop of houmous on, followed by some avocado and then the cauliflower and finally the red cabbage. Top with coriander and a squeeze of lime.