CHOW BELLA EP.1 - Roasted Cauliflower Tacos w/ Homemade salsa and pickled radishes

Preheat the oven to 400 degrees.

Rinse the cauliflower and chop it into florets.

In a bowl, combine the cauliflower florets with olive oil, hot curry seasoning, chipotle chili, sweet paprika, salt, and pepper. Mix well to coat the cauliflower evenly.

Spread the cauliflower on a baking sheet and roast for 15 to 25 minutes, checking at 15 minutes for doneness.

While the cauliflower roasts, prepare the pickled radishes by slicing about three medium-sized radishes thinly (using a mandolin or knife).

In a bowl, toss the sliced radishes with extra virgin olive oil, apple cider vinegar, salt, pepper, and chipotle chili. Mix well and set aside.

Roast the poblanos, tomatillos, and jalapeno on an open flame until blistered, using tongs to turn them as needed.

Once roasted, place the poblanos, tomatillos, jalapeno, a little oil, and a clove of garlic into a blender or food processor and blend until smooth. Chill in the fridge.

Check the cauliflower after 10 minutes to ensure it is roasting evenly, then return it to the oven if necessary.

Warm the store-bought tortillas over low flames until heated through.

Assemble the tacos by adding a decent portion of roasted cauliflower to each tortilla, topping with pickled radish, and drizzling with the salsa. Finish with a squeeze of lime.

Equipment Needed

Spice Level:

Dietary