Sichuan Cauliflower Tacos with Chive Flatbread (Vegan)

You guys know I like to experiment with my taco recipes as they are often non-traditional. This recipe had been on my to-test list for a while. I started making the cauliflower last week, but it wasn’t the texture that I had in mind. It ended up either being too coarse, or way too mushy (too small). The latter ended up looking not appetizing at all. So I started to do some research and I stumbled across Pinch of Yum’s Cauliflower walnut taco meat. This was genius! By adding walnut to the cauliflower, the mince had more texture. Resembling more minced meat and exactly what I was looking for. I made mine in a pan though. And because I wanted to keep the Asian vibes going, I made chive & sesame oil flatbreads which I shaped into taco shells. This recipe is not only delicious, it also happens to be vegan.

This recipe makes 16 small tacos.

Ingredients:

For the chive flatbread:

2 1/2 cups of self-rising flour

1 cup of boiling water

Pinch of salt

2 tablespoons of sesame oil

2 tablespoons of chopped chives

For the cauliflower:

2 cups of cauliflower

1 ½ cups of walnuts

1 teaspoon of Chinese five spice powder

1 tablespoon of fresh ginger

1 teaspoon of onion powder

½ teaspoon of garlic powder

1 tablespoon of sesame oil

1 1/2 teaspoon of Sichuan pepper powder

1 tablespoon of chili bean sauce

1 tablespoon of soy sauce

1 tablespoon of hoisin

For the sauce:

Juice of half a lime

1 tablespoon of sesame oil

1 teaspoon of agave syrup

3 tablespoons of soy sauce

Extras:

1 cucumber, thinly sliced

5 radishes, thinly sliced

Garden cress, for decoration

Sesame seeds

Sesame oil for cooking the bread

 

Start by making the chive flat bread to use as tortillas. Place the flour, sesame oil, salt and boiling water in the bowl of the stand mixer. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes. Then add the chopped chives and knead until it is just mixed through.

If you do it by hand, slowly pour the boiling water into the bowl with the flour. You can use chopsticks or a fork to mix it. Once the dough has cooled down enough to handle with your hands, knead it for about 5 minutes. Finally add the chives and knead it until it is mixed through the dough.

Once the dough has been kneaded, form it into a ball. Grease a clean bowl with a bit of sesame oil. Put the dough in the greased bowl. Cover it with plastic wrap and let it rest for 30 minutes.

In the meanwhile, start preparing the cauliflower. Place the cauliflower, walnuts, ginger, Chinese five spice powder, onion powder, garlic powder, Sichuan pepper powder and sesame oil in the food processor. Pulse until you have an even mince (Just till everything is mixed though).

Add the cauliflower mince to a large pan with no oil. Cook on medium heat while constantly stirring so it doesn’t burned and it gets a light brown color. This will take about 10 minutes. Once the 10 minutes have passed, add the chili bean sauce, soy sauce and hoisin. Stir for about 3 to 5 minutes till it is all mixed through and has an even darker color. Set it aside.

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

Thinly slice the cucumber and radishes. Set them aside.

Going back to the dough: Once the 30 minutes have passed, place the dough on your floured working area. Divide it into 16 equal pieces. Roll each piece into a ball. Then grab one piece and roll it into a circle, so you have a tortilla shape. Repeat for all.

Place 1 1/2 tablespoons of sesame oil in a large pan over medium heat. Once the oil is hot, cook the flat bread in batches. It takes about 2 minutes per side, till they are golden. Once your first batch is cooked, quickly fold each into a taco shell shape. I just put two glasses in between them to keep the shape. They are easier to shape if they just come out of the pan, so be quick. If you don’t feel like it, you can also just leave them flat and serve them like that.

Once all the flatbread is cooked. Just give the cauliflower a quick reheat in the same pan.

To serve, place a few slices of cucumber on the flatbread. Then add the cauliflower. Top with a few slices of radish, sesame seeds and garden cress. Pour some of the sauce on each taco just before eating. Enjoy!

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Flatbread

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The other day I made Ottolenghi’s hummus; you can find the recipe on the New York Times Cooking website. Cooking the chickpeas with some baking soda really makes a different. Most of the skin of the chickpeas comes off while cooking and it makes a really smooth hummus. So to go along with the hummus, I made these flatbreads. They are so easy to make and you probably already have all the ingredients at home!

This recipe makes 12 flatbreads.

Ingredients:

3.5grs of dry yeast

1 ½ cups of lukewarm milk

4 cups of all-purpose flour

1 teaspoon of salt

100gr of butter, melted and cooled

Olive oil for cooking the flatbreads

 

You can knead the dough by hand but I was feeling lazy so I used my stand mixer fitted with the dough hook attachment. Place the lukewarm milk in the bowl of the stand mixer and add the yeast. Let it sit there for 5 minutes. Then add the flour, salt and butter. Knead it on low for 5 minutes. Remove the dough from the bowl and form it into a ball. Clean the bowl and then grease it with a bit of vegetable oil. Then place the dough back in the bowl. Cover with plastic wrap and let it rest in a warm place for 30 minutes.

Once the 30 minutes are up, place the dough on your floured working area and divide it into 12 equal pieces. Roll each piece into a ball. Then roll each ball into circle, it doesn’t have to be perfect. I rolled them into about 20cm in diameter. Place some plastic wrap in between each flatbread so they don’t stick.

Once all the flatbreads are done, start cooking them. Pour about 1 tablespoon of olive oil in a large pan over medium heat. Then place one of the flatbreads in the pan and cook it for about 1 minute until it bubbles up and starts to get a bit brown on the bottom. Then flip it and cook the other side for about 1 minute. Repeat for all of them.

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