Roast Cauliflower Tacos
Taco night is always one of the best nights for us. The buzz of excitement around the table is palpable. Everyone loves piling in and building their own tacos however they please. I like making fresh corn tortillas. You can by all means use shop-bought ones – there are some very good options these days. But I wanted to find a quick and easy alternative to use instead. These lentil versions, pancakes essentially, fill that need. They are quick enough for breakfast as well. Scrambled egg breakfast tacos are a splendid way to start the day.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200C (400F), Gas Mark 6. In a mixing bowl, combine 4–5 tablespoons of the oil with the chilli powder and ground coriander, plus a good pinch of salt. Add the cauliflower and toss to coat well with the spiced oil. Lay out onto baking trays so the cauliflower isn’t cramped. Use two trays, if needed.
Step 2
Roast the cauliflower in the oven for 20 minutes. Turn the pieces of cauliflower and continue to cook for a further 10–15 minutes. Once the cauliflower is golden, soft inside and has a good caramelisation on its edges, remove from the oven.
Step 3
Meanwhile, mix the onion with the coriander, a good pinch of salt and the juice of 2–3 of the limes to taste. Set aside.
Step 4
In a high-speed blender, blitz the lentils with 400ml water (if cooking for 4), a good pinch of salt and 2 healthy tablespoons of oil. Run it for a good couple of minutes to get the mixture completely smooth.
Step 5
Heat a frying pan oven a medium–low heat and lightly oil it. The mixture is enough for 12 pancakes. Pour in your first amount of mix and spread out to roughly 14–15cm (5 ½ –6in) with the back of the ladle. Cook for 1–2 minutes until the bubbles that have formed on top are popping, the edges look set and cooked through and the pancake releases from the pan. Flip and cook any raw batter on the top side. Once cooked, place the pancakes in a sealed container so they can steam. This helps keep them malleable. Repeat until all the mixture is used up.
Step 6
Mix the crème fraîche and mayonnaise together with a pinch of salt. Place in a small bowl. Add to a platter or a tray with the cabbage, pickled chillies, lime wedges and the onion coriander salsa. Followed by the cauliflower when cooked.
- Ingredients
- Based on 4 servings
-
250g Split Red Lentils 1x Laila Red Split Lentils 1kg -
75g Mayonnaise 1x Sainsbury's Mayonnaise, Thick & Creamy 500ml -
6-7tbsp Sunflower Oil, plus extra for frying 1x JS Sunflower Oil 1L -
8 Pickled Chillies, drained 1x Dino's Famous Chilli Stacker Pickles 530g -
0.5 Small Head Of Red Cabbage, shredded thinly 1x Sainsbury's Red Cabbage Each -
25g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tbsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
6 Limes, 3 cut into quarters 6x Sainsbury's Limes -
1 Onion, finely diced 1x Sainsbury's Onions Loose -
1 tbsp Chilli Powder 1x Sainsbury's Mild Chilli Powder 44g -
150g Creme Fraiche 1x Sainsbury's British Crème Fraîche 300ml -
2 Medium Cauliflowers, broken into 2–3cm pieces, stalk and leaves cut same size 2x Sainsbury's Cauliflower -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g