BARRY SAYS: As a general rule, Kelley and I try to avoid trends and the appearance of trying to follow them. We don’t always, but we try.
KELLEY SAYS: That is true, but we did jump on the kale bandwagon and even the whole fish tacos thing. You may remember that the slaw I put in these cauliflower tacos was the same slaw we used for our shrimp tacos in a previous Courters’ Kitchen.
BARRY: It’s a good pairing.
KELLEY: Cauliflower is the new thing right now, I suppose. We’ve made pizza crust with it and liked it very much, so I thought I would try cauliflower tacos.
BARRY: I can hear the laments of folks out there screaming, “WHY?” It’s a fair question, but I will just say it was really good.
KELLEY: And, of course, healthy. It was good and simple to make. The slaw and the crema make a big difference, but the cauliflower was very good. I even liked the texture. I will do it again.
BARRY: It was surprising how flavorful they were. Really delicious.
Now, about that “craft beard” I’m thinking about growing …
KELLEY: Stop.
Cauliflower Tacos
8 corn tortillas
Slaw (see recipe)
Roasted cauliflower (see recipe)
Adobo crema (see recipe)
Cilantro
Prepare slaw. Refrigerate until ready to serve.
Prepare roasted cauliflower. Set aside.
Prepare adobo crema. Set aside.
Heat corn tortillas (we used the smaller street tacos). On each tortilla, place slaw mixture, then add roasted cauliflower and top with the crema and fresh cilantro. Makes 8 tacos.
Slaw
1 teaspoon roasted cumin seed
2 tablespoons olive oil
1 fresh lime, juiced
1 tablespoon white vinegar
1/4 teaspoon sazon seasoning
1 1/2 tablespoons honey
1/4 Lawry’s fire-roasted chili and garlic salt
1/4 large green cabbage, thinly sliced
Tacos made with slaw, chipotle crema and cauliflower as the protein are a surprisingly tasty twist. / Photo by Kelley Courter1/4 small red cabbage, thinly sliced
1/2 jicama, shredded
2 tablespoons red onion, diced
1 diced jalapeño
2 tablespoons cilantro leaves
Toss all ingredients together, and refrigerate until ready to serve.
Roasted Cauliflower
1 tablespoon chili power
1 tablespoon ground cumin
1/2 tablespoon hot paprika
1/2 tablespoon jalapeno garlic salt
2 tablespoons grapeseed oil
1/2 large cauliflower, florets only
Place all seasoning ingredients in a bowl with the oil. Add cauliflower, and toss together. Place on baking sheet, and roast at 375 degrees for about 15 minutes. Flip and stir about every 5 minutes. Remove from heat.
Adobo Crema
2 adobo chilies with sauce, mashed
1 heaping tablespoon sour cream
1/2 tablespoon mayonnaise
1 tablespoon bacon jam
Mix all together to taste. Add or subtract ingredients based on your preferences.
Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.