Grilled Spiced Cauliflower Tacos (serves 4)
Pairs great with a French style Sauvignon Blanc
- 1 head cauliflower, stem removed and cut into florets
- 2 TBSP extra virgin olive oil
- 2 TBSP Cajun spice
- 12 corn tortillas warmed
- 1 avocado, sliced
- ½ cup matchstick sliced radishes
- ½ cup shredded red cabbage
- ¼ cup chopped cilantro
- Cotija cheese
- Lime wedges
- ½ avocado
- ½ cup plain Greek yogurt (or sour cream)
- ¼ cup cilantro
- 1 TBSP roasted garlic puree
- 1 jalapeño, seeds and stems removed, diced (about 1 tablespoon)
- 1 lime, juiced
- 1 tsp sugar
- ½ teaspoon kosher salt
Blend: Add all ingredients into a food processor and pulse several times until smooth and combined.
Prepare grill for direct grilling targeting 400-450 degrees F.
Blanch the cauliflower florets in boiling water for about 2 minutes. Quickly remove and place the florets in a large bowl with ice and water. This will stop the cooking process immediately and help keep the florets crisp.
Season: Remove cauliflower from the water and ice bath and pat them dry gently on a large sheet tray. Then coat them with olive oil and the Cajun spice.
Place the seasoned florets over the direct heat and on the grill, rotate the cauliflower as it chars, about 10 minutes you should have a good amount of char on the florets, remove and keep warm. If you wish you can warm the tortillas on the grill enough to get nice grill marks. This will add some good texture to the corn tortillas