Ever since moving to the US, I have been obsessed with tacos! I love how omnipresent they are in the culinary culture here and they are super versatile too. I always take avocado as a base, and love to use corn tortillas for extra flavor and nutrition.
My latest creation is a crusted peanut butter cauliflower taco – although peanut butter is not a super Mexican ingredient, I know, I decided to use is to mix in some typical American flavors. What I love the most about it, is how crispy the outside of the cauliflower gets in the oven and how well it marries with the creaminess of the avocado. Yum!
Makes 4 tacos, 50 minutes
- 1 head of cauliflower
- 2 tbsp peanut butter
- 1 tbsp miso
- 2 tbsp coconut aminos
- 1 tsp chili flakes
- 1 avocado
- 1 shallot, chopped
- 4 Corn tortillas
- 4 tbsp of salsa
Take you cauliflower florets apart into small bites. Pre heat oven to 400 degrees.
In a mixing bowl, combine peanut butter, miso, coconut aminos and chili flakes until well mixed together. Add water to make it thinner but not too liquid.
Mix cauliflower in the peanut butter sauce until well coated. Put in a non stick backing sheet and bake for 40 minutes.
In the meantime, combing avocado with shallot, cilantro, lime and salt to taste.
Wrap your corn tortillas in wet paper towel and heat for 1 minute in the microwave.
When cauliflower is ready, top tortillas with the guacamole first and then add the peanut butter cauliflower chunks. Top with some lime and enjoy straight away.