Thursday
Roasted Cauliflower, Corn and Eggplant Tacos
I seem to have an obsession with roasted cauliflower lately and a new found love for roasted and BBQ'd corn - it's just so delicious!
On my quest to combine these two ingredients I came across this recipe from The Forest Feast and wanted to give it a go with some added roasted eggplant. I was very impressed with the result.
There are so many options with these tacos. Make them vegan by adding some cashew 'cream', guacamole or hummus on top instead of yoghurt. Other alternatives are sour cream and fetta.
You can add plenty of other taco toppings if you would like but I don't think they are necessary. Some toppings that would be nice include avocado, cheese and jalapeño chillies.
You could also turn them into burritos with some added rice.
These would also be wonderful with the cauliflower, corn and eggplant being BBQ'd instead of roasted.
Not wanting to use processed tortillas, I found this recipe for whole wheat tortillas from Cooking ala Mel which can be used to make either 14 taco sized tortillas or 8 burrito sized tortillas. It is super simple and I encourage anyone who hasn't made them before to give it a go. The only comments that I have are to make sure that you let the tortillas rest under a tea towel or some aluminium foil until soft and use two frying pans to cut the cooking time in half.
What you need to make 8 full tacos:
- 1 head cauliflower, florets chopped into small pieces
- 2 corn cobs, corn removed
- 1 small eggplant, chopped into 1 cm pieces
- 1 tsp each of chilli powder (or less if you don't like it really spicy), chilli flakes, dried cumin and garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil or coconut oil
- Greek yoghurt to serve
- Hot sauce to serve
- Coriander and lime to serve (optional)
- 8 taco tortillas
How to make the them:
Preheat the oven to 180° C (fan forced oven). Place some baking paper onto two baking trays. Add the corn and eggplant to one tray and the cauliflower to the other tray. Ensure that the vegetables are dry so that they crisp up.
Mix the spices and a pinch of salt and pepper with the oil. Drizzle over the vegetables and the mix around on the baking tray so that they are all covered with the spices (I used my hands). Place in the oven for 15-20 minutes or until the vegetables have started to brown. After around 15 minutes, add the tortillas to the oven to heat them up for a few minutes.
Once the vegetables are ready add them to warm tacos and top with a dollop of Greek yoghurt, coriander and hot sauce to taste. Serve with a slice of lime if desired and enjoy.
Subscribe to:
Posts (Atom)
