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.
Ingredients:
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
Salt
Pepper
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
Salt
Pepper
A handful of chopped coriander
A pinch of cayenne or 1 chopped chili
Extra:
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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