Crispy Cauliflower Tacos with a Creamy Red Pepper Sauce
Recipe from Brain Health Kitchen
Yield: 4 Servings
- 1 small head of cauliflower about 1½ pounds
- 2 teaspoons chili powder
- ½ teaspoon kosher salt
- 1 tablespoon avocado or extra virgin olive oil
- ¼ cup water
- 4 Corn tortillas warmed
- 1 cup sugar snap peas sliced thin on the bias
- Cilantro leaves for serving
- Crumbled feta cheese for serving
- ¼ cup pickled jalapeño peppers
- 1 lime cut into 4 wedges
For the Creamy Red Pepper Sauce
- 1 cup raw cashews soaked in very hot tap water for 15 minutes
- 1 large garlic clove
- 1 cup roasted and peeled sweet red peppers (from a jar drained)
- 1 tablespoon chopped canned chipotles in adobo
- Drain the cashews, reserving ½ cup of the soaking water.
- Combine the cashews and ¼ cup of the soaking water in a blender with the remaining ingredients. Blend on high until smooth.
- Add more of the cashew soaking water, teaspoon by teaspoon, if needed to achieve a spreadable consistency.
- Taste, blend in another small piece of chipotle pepper if you prefer more spice. Scrape into a jar.
- Wash and trim the cauliflower, removing any outer leaves. Using a knife, separate the head in half from the top to the stem. Slice into 3-by-3-inch pieces, each about ½-inch thick. (Slicing the cauliflower creates a flat surface to enable a crispy exterior, and keep them from falling out of your taco. It’s fine to just break into florets if you prefer.) Toss in a bowl with the chili powder and salt.
- To cook the cauliflower, heat a large nonstick skillet (that has a tight-fitting lid) over medium heat. Add the oil, and when it starts to shimmer add the cauliflower pieces, separating them so they do not touch. Once they become brown and crispy on one side, after about 3 minutes, flip them over. Cook until brown and crispy, then carefully pour the water into the skillet and cover. Remove from the heat and let the cauliflower steam in the pan for 1 to 2 minutes, or until easily pierced with a knife.
- To build your tacos, divide the red pepper sauce, cauliflower, sugar snaps, and jalapenos between the tortillas. Top with cilantro, feta, and a couple pickled jalapeños. Serve each plate with a lime wedge.