Spicy Cauliflower Taco
Taco!!! This simple four-letter word is music to many people’s ears. Or maybe I should say their stomachs. Who knew a simple tortilla filled with a filling of choice would bring joy to your heart like no other. Even a spicy cauliflower taco like this one packs a lot of punch where the spiciness of the filling is beautifully balanced by the cool mint chutney. Throw in the fresh “HOMEMADE” tortillas and these tacos become all the more tempting.
This seems to be happening a lot but I should actually be thanking my dear wifey for once again being the inspiration for this dish. I do not want to be kicked out of the house so I should not be saying that in a bad way. (Chuckles!!)
To get back to the point she was quiet fascinated with tacos since we always pass a certain store which is near our apartment here in Dallas. Now I just do not like to say bad things about anybody in public so lets keep the store name a secret for now!!!
It seemed to me that every second day I was telling her that I could make better tacos at home but she was insistent on going out for them. So one day I decided to put a stop to it and took her out. She took one bite of the tacos and hated them instantly.
At that moment I realized the time had come to back up my words. So the next day I immediately began thinking about the taco fillings I could make with whatever was available in my pantry. My thoughts instantly went to the cauliflower lying in the fridge and that’s when it hit me. I have a really good recipe for a cauliflower and potato dish or “ALOO GOBHI” as we locally call it in India, which can become the perfect taco filling.
To make the filling heat oil in a heavy bottom pot over medium heat. Add curry leaves, onions and garlic and sauté for about 4-5 minutes. Mix in the cauliflower florets and when they are half-cooked pour in the tomato puree and the dry spice powders. Cover and cook on low flame till cauliflower is soft. Add the boiled potatoes and mix well till the masala (tomato and spice mixture) coats the veggies. Add green peas for some crunch and salt. Garnish with cilantro.
Now the only issue was finding a way to tone down the heat since this dish is spicy. The answer to this problem was lying in the fridge itself in the form of mint leaves. I could simply make a cool & refreshing mint chutney,add it over the cauliflower filling and make it perfect.
Last but not the least the “Piece de Resistance” of this dish is the homemade tortillas. With that thought I knew that I had a winner on my hands.
In a large bowl, mix the flour, salt and baking powder uniformly. Incorporate butter into the flour till the mixture looks like breadcrumbs. Pour water and knead slowly to form soft dough. Divide the dough into 8 equal portions. Roll out each portion into thin circle. Heat a non-stick pan and cook the tortilla on a medium flame till pale golden brown spots appears on both sides.
Remove from pan and keep in a covered container.
To assemble the tacos, fill each tortilla with the cauliflower mixture and top it with salsa and some mint chutney.
My wife ate the spicy cauliflower tacos and grudgingly had to admit that I do make a mean taco. Hey we husbands can be right sometimes!!!!! CHUCKLES… I am sure y’all will feel the same….
Click here to like us on FACEBOOK.
Spicy Cauliflower Taco
Ingredients
Tortilla
- 1 ½ cup All Purpose Flour
- ½ tsp Baking Powder
- ¼ cup Butter
- 1/3 cup Water
- Salt
Salsa
- 1 Tomato diced
- ½ Small Onion diced
- 2 Green Chillies chopped
- 1 tsp Lemon Juice
- Salt
- Coriander garnish
Mint Chutney
- 1 cup Yogurt
- ½ cup Mint leaves
- ½ cup Coriander Leaves
- 2 Green chilli Optional
- 1 tsp Cumin Seeds
- 1 tsp Mustard seeds
- 3 Curry leaves
- Salt
Filling
- 1 Cauliflower cut into florets
- 1 large boiled Potato diced
- 1 small Onion diced
- ½ cup Tomato Puree
- ½ cup Frozen Green Peas
- 2 Green Chillies chopped
- 4 Garlic Cloves minced
- 5 Curry leaves
- 2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric Power
- Salt as per taste
- Coriander garnish
Instructions
Salsa
- Mix all the ingredients for salsa and refrigerate overnight.
Mint Chutney
- Beat the yogurt in a bowl till smooth.
- Blend the mint leaves, coriander leaves, green chili, salt and yogurt together to form a smooth paste. Transfer to a bowl.
- Dry roast the cumin and mustard seeds in a non-stick pan till for 1-2 minutes. Then add curry leaves and cook for another minute.
- Immediately pour the hot tempering on the chutney and mix.
Topping
- Heat the oil in a heavy bottom pan over medium heat.
- Add curry leaves, onions, garlic and saute for about 4-5 minutes.
- Mix in the cauliflower florets and when they are half-cooked pour in the tomato puree and the dry spice powders.
- Cover and cook on low flame till cauliflower is soft.
- Add the boiled potatoes & mix well ensuring that the tomato and spice mixture coats the vegetables evenly.
- Add green peas and salt. Garnish with coriander.
Tortilla
- In a large bowl, combine the flour, salt and baking powder uniformly. Incorporate butter into the flour till the mixture looks like breadcrumbs.
- Add water & knead slowly to form a soft dough.
- The dough should feel supple and smooth. Divide the dough into 8 equal portions.
- Preheat a non-stick pan over medium heat.
- On a floured surface, roll out each portion into thin circle using rolling pin. Cook till pale golden brown spots appears on both the sides.
- Remove from pan and keep in a covered container.
Assemble
- Fill each tortilla with cauliflower mixture.
- Top with salsa and some mint chutney and serve.
