Sometimes I just want my taco to look a little more dazzling. And Romanesco cauliflower definitely does the trick when it comes to dazzling a plate. These tacos are actually not much of a taco, being that they contain mostly Mediterranean flavors and components. But even though, the tortilla, albeit made of potatoes, is still a tortilla! So I’m calling them tacos anyway. Now that we got that out of the way, enjoy making this super simple, vegan, recipe!
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Mediterranean Style Romanesco Cauliflower Tacos
1 head Romanesco cauliflower
2 tbsp. coconut butter or ghee (for non vegan), melted
Zest from one medium lemon
Pinch or two sea salt
Fresh cracked pepper to taste
1 large sprig rosemary, de-stemmed and chopped
1 cup of your favorite hummus
3 medium tomatoes, sliced thick
8 Potapas brand potato tortillas (or your favorite tortilla of any kind)a
Optional avocado, aioli, or olive tapenade for extra topping
Preheat oven to 400°F. Using kitchen sheers, trim the florets of the cauliflower where the floret meets the stem of each floret, trying to keep all the beautiful florets intact. If one floret is too large, you may need to cut it in half or quarters. In a medium mixing bowl, toss the cauliflower florets, melted butter, lemon zest, rosemary, and salt until the cauliflower is well coated in the butter. Place in an oven-proof baking dish and roast for about 30 minutes, or just until tender.
While the cauliflower is roasting, heat a griddle on medium high. Sear each tomato slice on the griddle, adding a little salt to each slice. Flip over with a spatula after a couple minutes. Repeat the same process on the other side. The tomatoes should be soft and caramelized when they are done, but able to hold their shape without turning to mush.
When cauliflower and tomatoes are ready, you are ready to build your tacos. On the same griddle you used for the tomatoes, warm the tortillas on both sides to desired doneness. Spread some hummus on each tortilla, then place a few tomato slices, then top with 3-4 pieces of cauliflower. Serve immediately with desired additional topping or garnish.
| Servings |
servings
|
- 3 cups Romanesco cauliflower 1 head Romanesco Cauliflower
- 2 tbsp. coconut butter or ghee for non vegan, melted
- 1 tbsp. lemon zest
- Pinch sea salt more as needed
- 1 large sprig rosemary de-stemmed and chopped
- 1 cup hummus
- 3 medium tomatoes sliced thick
- 8 potato tortillas I use Potabas brand, but use your favorite tortilla of any kind
- Optional avocado aioli, or olive tapenade for extra topping
- Fresh cracked pepper to taste
Ingredients
|
- Preheat oven to 400°F.
- Using kitchen sheers, trim the florets of the cauliflower where the floret meets the stem of each floret, trying to keep all the beautiful florets intact. If one floret is too large, you may need to cut it in half or quarters.
- In a medium mixing bowl, toss the cauliflower florets, melted butter, lemon zest, rosemary, and salt until the cauliflower is well coated in the butter.
- Place in an oven-proof baking dish and roast for about 30 minutes, or just until tender.While the cauliflower is roasting, heat a griddle on medium high.
- Sear each tomato slice on the griddle, adding a little salt to each slice. Flip over with a spatula after a couple minutes. Repeat the same process on the other side. The tomatoes should be soft and caramelized when they are done, but able to hold their shape without turning to mush.
- When cauliflower and tomatoes are ready, you are ready to build your tacos. On the same griddle you used for the tomatoes, warm the tortillas on both sides to desired doneness. Spread some hummus on each tortilla, then place a few tomato slices, then top with 3-4 pieces of cauliflower. Serve immediately with desired additional topping or garnish.
Nutritional Facts below based on using corn tortillas.