Happy International Women’s day to all you lovely ladies!
Finally, I have time to start making new recipes again. Between my holiday and some styling projects, I didn’t have time to cook for the blog. It has been a while since I made a new taco recipe and this one happens to be vegan. I pan roasted the cauliflower in a sriracha sauce. Made the avocado crema with soya plain yogurt and topped the tacos with crumbled plantain chips for extra crunch. And you can scoop the leftover avocado crema with the plantain chips too. I used enough sriracha for it to have a kick. If you like it spicier, you can always add a bit more to taste.
This recipe makes about 12 tacos.
Ingredients:
For the Sriracha cauliflower:
1 cauliflower, chopped into small florets
5 tablespoons of sriracha (you add a bit more if you like it spicier)
4 tablespoons of agave syrup (you can also use honey)
2 tablespoon of olive oil
Pinch of salt
Pinch of onion powder
Pinch of celery salt
For the avocado crema:
2 avocados
1/3 cup of soya plain yogurt (or any plain yogurt that you like)
Juice of 1 lime
Pinch of celery salt
Pinch of onion powder
Salt to taste
For the red cabbage salad:
2 cups of shredded red cabbage
1 tablespoon of olive oil
1 tablespoon of white vinegar
Salt to taste
Pepper to taste
Extras:
About 12 tortillas
1 or 2 jalapenos, thinly sliced
Fresh coriander, thinly sliced
1 medium bag of plantain chips
To make the avocado cream: just blend the avocados with the yogurt, lime juice, a pinch of celery salt and onion powder. Then add salt to taste. Place it in a Tupperware and cover it. Keep it in the fridge until ready to serve.
To make the red cabbage salad: just mix the shredded cabbage with the olive oil, vinegar, salt and pepper. Set it aside.
To make the sriracha cauliflower: Mix the sriracha with the agave syrup, olive oil, onion powder, celery salt and salt in a big bowl. Add the sliced cauliflower and mix well.
In a large pan over medium heat, cook half of the cauliflower for about 12 minutes. Till it starts to get charred, stirring from time to time. Be careful towards the end, so that it doesn’t burn because of the agave.
When you are ready to serve, warm up the tortillas in a pan. Serve a bit of the red cabbage on each tortilla. Then add the sriracha cauliflower. Top with a few slices of jalapeno, crumbled plantain chips, chopped coriander and a drizzle of the avocado crema.
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