If you don’t want to deep-fry, no worries… Spread the cauli on a paper-lined tray and spray with olive oil; bake in a 190°C (375°F) oven for 30 minutes for crisp cauli that’s lower in fat and delicious. (Arguably, not QUITE as delicious, but it’s your call.) You’ll need a tortilla press here.
Makes 12 tacos
- 270 g (9½ oz) masa harina
- 800 g (1 lb 12 oz/about 1 small) cauliflower, trimmed
- 2 eggs, beaten well
- 150 g (5½ oz/1 cup) plain (all-purpose) flour
- 1½ teaspoons chilli powder
- 1½ teaspoons cumin seeds
- 2 teaspoons dried oregano
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for deep-frying
- 2 ripe avocados
- 2 garlic cloves
- 2 tablespoons lime juice, or to taste
RED CABBAGE SLAW
- ½ small red cabbage, trimmed, cored and finely shredded
- 1 carrot, very finely shredded
- Handful of coriander (cilantro), choppedHealthy
- 170 ml (5½ fl oz/2⁄3 cup) whole-egg mayonnaise
For the tacos, combine the masa harina with 300 ml (10½ fl oz) water in a bowl and using a fork, mix to combine until a soft, pliable dough forms. Add a little more masa harina if it is too soft, or more water if too firm. Divide the dough into 12 even pieces and roll each into a ball. Open your tortilla press and cover the base with baking paper. Place a ball in the centre and cover with another sheet of baking paper. Firmly close the tortilla press then open, turn the taco in the paper 180 degrees and gently press again to make an even thickness. Peel off the top layer of paper, turn the taco over and carefully peel away the other layer of paper. Place on a baking paper-lined tray and repeat with the remaining dough.
Heat a frying pan over medium heat and cook the tacos, in batches, for 1 minute on each side or until cooked through. Transfer to a plate and cover with a damp tea towel to keep them soft and pliable.
For the guacamole, combine all the ingredients in a food processor, season well with salt and pepper and process until smooth, adding a little extra lime juice if necessary.
For the red cabbage slaw, mix all the ingredients in a bowl until the vegetables are coated with mayonnaise. Add more mayonnaise to taste and season well.
Preheat the oven to 120°C (235°F).
Cut the cauliflower into 1 cm (½ inch) pieces. Whisk the egg and 1 tablespoon water in a bowl. Mix together the flour, spices, oregano, salt and pepper in another bowl.
Heat about 6 cm (2½ inches) of oil, or enough to deep-fry, in a large saucepan to 160°C (315°F) or until a cube of bread turns golden in 60 seconds. Working in batches, toss the cauliflower in the egg mixture to coat well, allowing excess to drain off. Toss to coat in the flour mixture, shaking off any excess flour. Deep-fry the cauliflower, in batches, for 7–8 minutes or until tender, crisp and golden. Keep warm in the oven on a plate lined with paper towel while you cook the remaining cauliflower.
To serve, fill each taco with some coleslaw, guacamole and fried cauliflower.
Images and recipes from Cauliflower Is King by Leanne Kitchen, Murdoch Books, RRP $19.99 Photography by Leanne Kitchen, Illustrations by Alissa Dinallo and Kitty Clement’