Roasted Cauliflower Tacos

I love Rick Bayless.  He is someone who has embraced Mexican culture and the food.  He make many authentic recipes and posts them on his YouTube channel and on his website.  Every time I fly through Chicago O’hare airport, I make sure I stop by Fontera Grill.  It’s a wonderful change of pace from the usual offerings at the airport.  He is one of the few chefs who serves huitlacoche.  Huitlacoche is also known as corn smut.  It is the fungus that grows on corn.  Sounds gross, but it is similar to a mushroom.  You eat those, right.  I like to try new things, and this is on my list of things to try.  Rick does Taco Tuesdays on his YouTube channel and he did a recipe for Roasted Cauliflower Tacos With Poblano Chile And Caramelized Onion.  A vegetarian taco, yes please.  Caramelized onions, I’m in.  There are a lot of healthy things going for this recipe, except vitamin A and protein.  That can easily be fixed.  It is also gluten free, which many Mexican recipes are. I will also serve this over rice, which makes this freezer friendly.  Here are the original stats:

Here’s what I changed:

  • I replaced the tortillas with brown rice to make it freezer-friendly.
  • I replaced the Mexican crema with coconut milk to make it dairy-free.
  • I added a can of pumpkin puree to increase the vitamin A.
  • I added some tempeh to keep it vegetarian and increase the protein.
  • I added two extra chili peppers to round out the vitamin C.
  • I reduced the servings from 12 to 10 increase the calories.

Here are the final stats:

Here is the final recipe:

Roasted Cauliflower Tacos With Poblano Chile And Caramelized Onion

Serves 10

  • large head cauliflower, core cut out, the rest cut into small florets
  • 1 tablespoon Olive oil
  • 1 tablespoon Salt
  • medium poblano chiles
  • large (8-ounce) onion, sliced 1/4-inch thick
  • 15 oz can light coconut milk
  • 15 oz can of pumpkin puree
  • 3 7.5 oz packages of tempeh, chopped
  • 1.25 cup brown rice
  • 2.5 cups water
  • 1 tablespoon grated Parmesan cheese
  • handful cilantro leaves, for garnish
  1. Bring the water to a boil in a large pot.  Add the rice, turn the burner to low, cover and cook for 45 minutes.
  2. Heat the oven to 375 degrees. In a large bowl, toss the cauliflower florets with olive oil and season with salt. Scoop cauliflower florets onto a rimmed baking sheet, slide into the oven and roast until tender and browned, about 15 minutes.
  3. Meanwhile, roast the poblanos directly over a gas flame or close under a preheated broiler, turning regularly until blistered and blackened all over, about 5 minutes over an open flame, 10 minutes under a broiler. Collect the chiles in a bowl, cover with a kitchen towel and cool until handleable. Rub off the charred skin, pull out the stems and seed pods and briefly rinse under cool water to remove bits of skin and seeds. Cut roasted chiles into small pieces.
  4. Film a large (10-inch) sauté pan or skillet with oil and set over medium. Add the onion and cook, stirring regularly until richly browned, about 7 minutes. Stir in the poblano pieces and coconut milk and pumpkin, then raise the heat to high.
  5. When the mixture comes to a boil, stir in the cauliflower and tempeh and let reduce quickly until thick enough to coat everything. 
  6. Scoop the mixture over 1/2 cup cooked rice and garnish with Parmesan and cilantro leaves.
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