Purple Cauliflower Tacos
with Quick Pickled Radish Relish
Purple Cauliflower Tacos with Quick Pickled Radish Relish
Created by Joni Marie Newman for the Tanaka Grill. Get these Tacos at our Tanaka Grill when cauliflower is in season!
This simple recipe packs a lot of flavor. They are naturally gluten-free, and this recipe also works well using water instead of oil to steam fry for those of you looking for an oil-free option.
Yield: Varies depending on the size of your tortillas and how much stuff you like to pile in them, If you make them like those pictured above, you will get at least 8 tacos out of the cauliflower.
Ingredients
For the Quick Pickled Radish Relish: (Best made ahead of time.)
1 cup diced radishes
1 cup diced white or yellow onion
1/2 cup chopped green onion
1/4 cup cilantro
1/4 cup diced jalapeno
1 tablespoon minced garlic
1/2 cup hot water
1/4 cup white vinegar
2 tablespoons lime juice
1/2 teaspoon salt
For the Purple Cauliflower:
3 cups finely chopped purple cauliflower (but you can use any color)
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes
1/8 teaspoon chipotle powder, or more if you like it extra spicy
2 tablespoons vegetable oil, for frying (optional, see head note)
1/4 cup diced white or yellow onion
2 tablespoons chopped fresh cilantro
salt and pepper, to taste
For the tacos:
street-sized corn tortillas, grilled
shredded cabbage
sliced avocado
Creamy Cilantro Lime Sauce
Method
To make the radish relish: Simply add all the ingredients to a mixing bowl and stir until well combined, cover and refrigerate at least two hours before serving. Feel free to make it a day or two ahead of time for extra pickle-y goodness.
To make the cauliflower: Mix together cauliflower, garlic, cumin, chile flakes, and chipotle powder in a mixing bowl until well combined.
Heat oil in a frying pan over medium-high heat.
Add onions to the oil and saute until fragrant and translucent, about 5 minutes.
Add in Cauliflower mixture and continue to cook for about 5 more minutes, or until cauliflower is slightly soft and beginning to brown.
Stir in cilantro and add salt and pepper to taste.
Remove from heat and set aside.
To assemble the tacos: Layer shredded cabbage, purple cauliflower, and a healthy squirt of Creamy Cilantro Lime Sauce on a warm corn tortilla. Top with sliced avocado and a pile of radish relish.
Enjoy!
