Smoky Cauliflower Tacos with salsa macha, broccoli joy and pickled onion

[nverland]

Smoky Cauliflower Tacos with salsa macha, broccoli joy and pickled onion
Serves 6

Ingredients

400g cauliflower, cut into small florets
1 tsp smoked paprika
1 tsp ground cumin
1 tsp half-crushed coriander seeds
100ml extra virgin olive oil
150g goat’s cheese, crumbled
50ml pure (thin) cream
6 blue corn tortillas (or regular tortillas)
Thinly sliced radish, to serve
Mint leaves, to serve
Edible flowers (optional), to serve

Pickled onion
1/2 red onion, very thinly sliced into rings
50ml rice wine vinegar
2 tbs caster sugar

Salsa macha (makes 200g)
1 dried ancho chilli, toasted, seeds removed
50g mixed black and white sesame seeds, toasted
50g pepitas, toasted
1 tbs freshly ground black pepper
1 garlic clove, roughly chopped
100ml neutral oil (such as grapeseed)

Broccoli joy (makes 380g)
160g head broccoli, cut into florets
100g baby spinach
2 long green shallots
1/2 bunch coriander, leaves picked
1 jalapeno chilli
1 garlic clove, crushed
1/3 cup (80ml) extra virgin olive oil

Method

1. For the pickled onion, combine onion, vinegar, sugar and 1 tbs salt flakes in a small bowl and set aside for 1 hour.
2. For the salsa macha, place ingredients in a blender and whiz until well combined and mixture looks like a chilli paste (this can be made in advance and refrigerated).
3. For the broccoli joy, place a medium saucepan of salted water over high heat and bring to the boil. Add broccoli, spinach and shallots and blanch for 20 seconds, then drain and refresh in iced water. Drain again, squeezing out excess water. Place in a blender with remaining ingredients and 1 tsp salt flakes and pulse until mixture comes together, adding a little extra oil if needed. Set aside.
4. Preheat oven to 200°C. Toss cauliflower with spices, oil and 1/2 tsp each salt flakes and freshly ground black pepper. Place on a greased baking tray and roast for 25-30 minutes until golden and crispy. Set aside and keep warm.
5. Whisk goat’s cheese and cream in a bowl until smooth but still thick. Set aside.
6. Place a frypan over medium heat. Brush tortillas with water, then add to pan, one at a time, and cook for 1 minute each side. Place in a tea towel to keep warm.
7. To serve, let guests build their own tacos with smoky cauliflower, pickled onion, salsa macha, broccoli joy, radish, mint and edible flowers, if using.