I have nothing much to say about these spice roasted cauliflower tacos, except that they are pure delicious. The roast poblano crema adds zing to these tacos. They are so good and such a breeze to make. The oven does most of the job. And my favorite part : no messy clean up is ever involved in the making of these tacos.
Now eating tacos is a messy job, but we all embrace it with much delight. Meat lovers, please don’t give up on these vegetarian tacos. I assure you after taking a bite onto one of these, you’ll never undermine a vegetarian taco ever.
It is important to coarse grind the fennel, coriander and cumin. The coarse grind spice lends extra crunch and bite to the cauliflower. I like fresh panela cheese with my cauliflower tacos. The smooth and creamy texture of panela cheese is a wonderful backdrop to the charred and crispy spice roasted cauliflower. Top that with the peppery, garlicky poblano sauce, a match made in heaven. And all those flavors are carried with elan by those warm white corn tortillas.
Recipe
Roast Cauliflower
| Ingredients | |
|---|---|
 | 1 head of cauliflower, washed and cut into florets |
| 1 teaspoon sea salt |
| 1 teaspoon fennel seeds |
| 1 teaspoon coriander seeds |
| 1 teaspoon cumin seeds |
| ¼ teaspoon turmeric powder |
| 3 tablespoons olive oil |
| ½ cup purple onion, sliced |
| Instructions | |
|---|---|
| Place oven rack in the top most position |
| Preheat oven to 400 degree F |
| Coarsely grind fennel seeds, coriander seeds and cumin seeds in a coffee grinder |
| Place cauliflower florets, sliced onions on a large rimmed baking sheet |
| Sprinkle coarsely ground coriander seeds, fennel seeds, cumin, sea salt and turmeric on the vegetables. Drizzle olive oil and toss everything together |
| Roast cauliflower for 15 minutes until lightly brown and crisp on the bottom |
| Remove the baking sheet from oven and turn florets over |
| Put the sheet back and continue to roast the cauliflower until second side is slightly brown and crisp, about 15 more minutes |
Note: Do not grind coffee in the same grinder you use to grind spices. Keep your spice grinder separate from your coffee grinder.
Poblano Crema Sauce
| Ingredients | |
|---|---|
| 2 large or 6 small poblano peppers |
| 2 garlic cloves |
| 2 tablespoon cilantro |
| Juice of half of a lime |
| ½ cup crema |
| ½ teaspoon sea salt |
| Instructions | |
|---|---|
| Roast poblano peppers directly over the flames of a gas stove until it blisters and softens a bit about 3 to 4 minutes. Alternately you can roast them in a 400 degree oven for 15 minutes |
| Put the peppers in a bowl and cover with a plastic wrap for 10 minutes. This will help in peeling off the skin with ease. |
| Peel off the skin from the peppers |
| Put poblano pepper. Garlic, cilantro, crema, salt and lime juice in the bowl of a food processor and process until smooth. Check for seasoning and if required add some more salt |
Assembling the Cauliflower Tacos
| Ingredients | |
|---|---|
| 8 white or yellow corn tortillas |
| Sliced jalapenos |
| A few sprigs of cilantro |
| A block of fresh Panela cheese |
| A few slices of lime |
| 2 tablespoons cooked or canned black beans |
| Instructions | |
|---|---|
| Heat a large skillet over medium heat. |
| Working in batches toast tortillas in a single layer, turning halfway through, until warmed through,about 1 minute total |
| Transfer to plates |
| Put two or three cauliflower florets along with some onions on each tortilla. Add slices of panela cheese. |
| Top with some poblano crema sauce |
| Garnish with sliced jalapenos, black beans and sprigs of cilantro |
| Pass around extra lime slices to squeeze on the tacos |
If you make these Spice Roasted Cauliflower Tacos with Poblano Crema Sauce, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: Vegetarian tacos
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