Green Chimichurri Cauliflower Tacos with Spicy Avocado Crema
herbs, garlic, avocado, pickled radish, onions, jalapeños
by priti malhotra
Priti learned to cook under the tutelage of her mother, an excellent cook, who was ahead of her times, experimenting with recipes and ingredients that were not staple in Indian kitchens at that time. For example, she made taco shells from scratch, when very few around knew what a “taco” was. Priti, through osmosis, absorbed her passion for creativity and stellar food presentation.
Now, Priti creates easy to follow, non-fussy, vegetarian and plant based recipes, melding the traditional with the new. She is always on a look out to try new ingredients, oils, spices, and to create something different, adapt and merge together food from different cultures. When she entertains friends, she likes to display, on her kitchen island, attractive bite-sized foods that go well with wine. Priti also enjoys exploring off-the-grid bars, wineries, coffee shops and restaurants and soak in everything that her beautiful town and state has to offer.
Flavor packed bites of hearty, crunchy and creamy all wrapped in soft charred tortillas
1 cup packed fresh flat leaf parsley
2 garlic cloves
2 Tbsp fresh oregano leaves
1 Tbsp dill
1/3 cup extra virgin olive oil
2 Tbsp white wine vinegar
1/2 tsp salt
1/4 tsp red pepper flakes
A pinch of black pepper
Finely chop the parsley, fresh oregano, dill, and garlic. Place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasoning as needed.
This will be the marinade for the cauliflower.
Avocado Chia Crema
1tsp chia seeds
Juice of 1/2 large meyer lemon
1/4 cup parsley
1 tsp salt
1/4 -1/2 cup water
1/3 cup plant-based yogurt
Mix all ingredients in a food processor. Blend until smooth. Add more water, if needed, until the crema is not too thick but smooth and creamy. Taste the crema and add some salt, lemon juice or salt, if needed.
Pickled radish and shallots
1 bunch radish sliced thin
2 shallots sliced thin
1/2 cup apple cider vinegar
1/2 cup water
1/4 teaspoon sugar
1/4 teaspoon salt
In a small saucepan bring the apple cider vinegar, water, salt and sugar to a gentle boil. Pour it over the vegetables in the jar. Let it sit on the counter until it is cool. Now screw on the lid and refrigerate. Best eaten in a few days, I’ve enjoyed them the very same evening as well.
Wash and dry 10-15 cauliflower florets. Cut them into bite size pieces. Liberally coat them with the fresh chimichurri sauce. Add a little salt to taste. Heat a cast iron skillet on high heat, add the cauliflower and cook for 8-10 minutes. Finish by baking in a preheated oven at 400 degrees F for about 8-10 min, until they are cooked through but not mushy.
For the Tacos
I used store bought tortillas. You can choose flour or corn, based on your preference. I like to heat them on an open flame until slightly charred, but they can be heated on a skillet as well. Using a cookie cutter and the cooked tortilla, cut out 8-cm diameter tortilla circles.
Now assemble the tacos. Place a spoonful of the avocado crema, and a couple pieces of green cauliflower onto the tortillas. Garnish with sliced jalapeños, pickled radish, and pickled shallots. Top off with another small dollop of the crema.