Charred Cauliflower Tacos with Persimmon Salsa & Beet Slaw


I felt like making tacos again and this time I also made them vegetarian. The charred cauliflower and beet slaw makes them very crunchy. And I like the slight sweetness that the persimmon adds to the salsa.

This recipe is for 12 small tacos.


For the charred cauliflower:

½ of a cauliflower, chopped into small florets

2 tablespoons of olive oil

Pinch of lemon pepper

Pinch of salt

Pinch of black pepper

For the beet slaw:

2 beets, peeled and julienned

Juice of 1 lime

Splash of olive oil

Splash of white vinegar



For the persimmon salsa:

3 small persimmons, chopped

3 tomatoes, seeded and chopped

1 red onion, chopped

Juice of 1 lime

Splash of white vinegar

Splash of olive oil



A handful of chopped coriander

A pinch of cayenne or 1 chopped chili


12 small tortillas


To make the persimmon salsa, just mix all of the ingredients in a bowl and set it aside.  Do the same for the beet slaw.

To cook the cauliflower, pour the olive oil into a pan over medium-high heat. Once the pan is hot, add the cauliflower, salt, lemon pepper and pepper. Cook until the cauliflower gets charred, stirring from time to time. This will take about 7 minutes. Set it aside.

To serve, warm up the tortillas in a pan. Then add the beet slaw, charred cauliflower and top with the salsa. Enjoy!

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Panko Crusted Cauliflower Steaks with Greek Yogurt & Sriracha sauce

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The cauliflowers were calling my name at the market. I got one and I made it into “steaks”. But instead of roasting them in the oven, I covered them in a panko-cornmeal mixture, and then pan-fried them. To feel a bit less guilty about frying them, I made a sriracha sauce with Greek yogurt instead of mayo. The result is crunchy goodness drizzled with a cool, zesty, sweet and spicy sauce.

This recipe serves 4.


1 large head of cauliflower

4 eggs, beaten

1 ½ cups of panko

1 ½ cups of cornmeal

1 cup of flour

1 teaspoon of paprika

½ teaspoon of onion powder

1 teaspoon of salt

Vegetable oil for pan-frying

For the sauce:

1 cup of Greek yogurt

1 tablespoon of sriracha, or more to taste

Juice of 1 lime

1 ½ tablespoons of honey



Chives for decoration


To make the sauce, just mix all of the ingredients in a bowl. Set aside.

Trim the leaves from the cauliflower and trim the end of the stem but leave the core intact.

Slice the cauliflower from the center into 4 “steaks” of about 1 to 1 ½ cm thick.

Mix the panko, cornmeal, paprika, onion powder & salt in one plate. Place the flour on another plate and the beaten eggs on a separate plate.

Coat each cauliflower in the flour, then the egg and finally in the panko mixture.

Add some vegetable oil to a pan over medium heat. You’ll need a bit more than ¼ of a cup.

Once the pan is hot, add the cauliflower steaks. Cook until they are golden on both sides. This will take about 3 minutes per side. Place the steaks on a cutting board lined with paper towels to absorb some of the oil.

Serve the steaks with a drizzle of the sriracha sauce and some chopped chives.

Charred Cauliflower and Romanesco Salad with Beef and Avocado & Tahini Dressing


This is basically a crudité platter turned into a salad. I love the creaminess of the tahini and the avocado in the dressing. I’ve been eating a lot of charred cauliflower lately. Healthy snacking! With summer coming and the temperature rising, I crave more vegetables and fruit than in winter. I am dreaming of a hot summer. Hopefully this year, it will be a good one!

I charred the cauliflower but not the romanesco because I wanted it to still be bright green. But you can also just mix it with the cauliflower and char them both in the oven.

This recipe serves 3.


1 cauliflower, cut into florets

1 romanesco, cut into florets

2 beef steaks, about 300grs

10 radishes, thinly sliced

3 yellow beets, thinly sliced

1 tablespoon of olive oil



For the dressing:

2 avocado

2 tablespoons of tahini

Juice of 2 limes

¼ cup of olive oil

¼ white vinegar

¼ cup pf water

Salt to taste


Preheat the oven to 180C/350F.

To make the dressing, just place all of the ingredients in the food processor and pulse until you get a creamy consistency. Transfer to a bowl, cover with plastic film and keep in the fridge until ready to use.

Place the cauliflower florets in a bowl. Add the olive oil, salt and pepper. Mix well and place in an oven tray lined with parchment paper. Roast for 20 minutes or until the cauliflower is charred.

Boil the Romanesco florets for 3 minutes. Drain and set aside.

Thinly slice the beets and radishes.

Cook the steaks as desired. I just added a few spices and cooked them in 1 tablespoon of olive oil and 1 tablespoon of butter, over medium-high heat. Let them rest for a few minutes before thinly slicing them.

To plate the salad, just arrange all of the vegetables first. Then drizzle some of the dressing and finally add the sliced beef.



Farfalle Aglio e Olio with Charred Cauliflower & Breadcrumbs

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I’ve been craving a lot of charred cauliflower lately. I’ve been adding it to pasta dishes, salads and also just eating it by itself as a snack with some lime juice on the side. I love simple pasta dishes like aglio e olio. Adding charred cauliflower and spicy breadcrumbs, are nice little extras that give some more bite to the dish.  They say toasted breadcrumbs are the poor man’s parmesan but I don’t think there is anything poor about it. Toasted in olive oil with some salt, already adds a nice taste and if you want more, you can add any kind of herbs. It’s crunchy, salty goodness. An easy vegetarian dish, perfect for a weeknight dinner!

This recipe serves 3.

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For the cauliflower:

1 cauliflower, cut into florets, then thinly sliced

2 tablespoons of olive oil



For the breadcrumbs:

3 slices of toasted bread

Dried chili flakes, to taste

3 tablespoons of olive oil


For the pasta:

400gr of farfalle pasta

1/3 cup of olive oil

3 garlic cloves, minced



For the toppings:

1 bunch of parsley, chopped

Zest of 2 lemons

Juice of ½ a lemon


Place the cauliflower slices in a bowl, add 2 tablespoons of olive oil, salt and pepper. Toss to combine. Then place it on a pan, over medium-high heat. Cook until the cauliflower gets charred, stirring from time to time. This will take about 7 minutes. Set aside.

While the cauliflower is getting charred, cook the pasta as instructed on the package.

To make the breadcrumbs, place the toasted bread in the food processor. Pulse until you get crumbs. Add 3 tablespoons of olive oil to a pan, over medium heat. Place the breadcrumbs, add salt and dried chili flakes to taste. Cook until the breadcrumbs get a golden color. Set aside.

Add 1/3 of a cup of olive oil to a pan, over medium heat. Add the minced garlic cloves. Cook for a minute or 2 until the garlic becomes fragrant. Then add the cooked pasta, charred cauliflower, salt, pepper and toss to combine. Finish it by adding the parsley, lemon zest and lemon juice. Mix it well. Taste for salt and pepper.

Divide the pasta into 3 plates and top each plate with some of the breadcrumbs.

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Cauliflower Fried ‘Rice’ with sweet pickled daikon

fixedThis  is a very good and tasty alternative if you are trying to cut back on carbs. I love to eat fried rice with sweet pickled daikon radish. When I was a kid, a plate of thinly sliced pickled daikon with just a bit of chili to give it a kick would be the first thing they would put on the table at any Chinese restaurant in Peru. Nowadays they don’t do it anymore, or they have it sliced too thick and some don’t even have it on the menu anymore. So my mom started making it at home, and now so have I.


1 cauliflower

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

2 spring onions, chopped

1 big carrot, shredded

2 cups of bean sprouts

2 cups of sugar snaps, chopped

2 tablespoons of grated ginger

1 bird’s eye chili, minced

1 clove of garlic, minced

2 tablespoons of oyster sauce

2 tablespoons of soy sauce

1 tablespoon of ginger syrup

1 teaspoon of sesame oil

1/3 of a teaspoon of Chinese five-spice powder

2 tablespoons of vegetable oil

1 tablespoon of white sesame seeds (optional)

1 tablespoon of black sesame seeds (optional)

For the pickled daikon radish:

1 medium daikon radish

2 cups of white vinegar

1 cup of sugar

1 bird’s eye chili, chopped

2 teaspoons of salt

To make the pickled daikon, first peel it. Then slice it as finely as you can or use a mandolin. You can use a glass jar or even a plastic container. Mix the vinegar, sugar, chili and salt. Try to dissolve the sugar as much as possible. Then add the sliced daikon, give it a good stir, cover and refrigerate for at least 4 hours or even better overnight. You can keep it for about a week.

To make the rice, remove the core from the cauliflower and then grate the florets. You can also just place it in the food processor and pulse until it has a rice like consistency.

In a pan add the vegetable oil and cook the grated ginger with the chili for a couple of minutes. Then add the garlic and cook for another minute. Add the cauliflower rice, the five-spice powder and stir fry for a few minutes. Then add all the vegetables, oyster sauce, soy sauce, ginger syrup and sesame oil. Stir fry for a couple of minutes.  Sprinkle the sesame seeds and serve with the pickled daikon.