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Categories: Main courses, Sides

Roasted rainbow cauliflower tacos

Roasted rainbow cauliflower tacos
Myung J. Chun / Los Angeles Times

There are many places where you might expect to find Danny Trejo. On-screen, in one of the 300 or so movies the 72-year-old actor has appeared in over his long career, including three “From Dusk Till Dawn” films. In commercials ... Read more

Total time: About 1 hour, plus overnight soaking time | Makes 6 tacos
Note: Adapted from a recipe by Trejo’s Tacos.

Cashew cream

  • 1 cup cashews
  • 3 cups water
  • 2 tablespoons salt, or to taste
  • 2 teaspoons lime juice, or to taste

Step 1In a bowl, soak the cashews in water, cover and set aside overnight at room temperature for the cashews to soften. The next day, strain the cashews, reserving the water. In a blender, puree the cashews with enough water to form a smooth sauce with the texture of heavy cream. Season with salt and lime juice to taste. This makes a generous cup of cream, which will keep, covered and refrigerated, up to 5 days.

Pickled onions

  • 1 small red onion, very thinly sliced
  • ¼ cup lime juice
  • 1 tablespoon salt

Step 1In a nonreactive bowl, stir together the onion, lime juice and salt until the salt is dissolved and all of the onion is covered. Set the mixture aside to marinate for at least 20 minutes before assembling the tacos. The pickled onions will keep, 3 to 5 days, covered and refrigerated.

Grilled white corn

  • 2 ears white corn, husks removed
  • Olive oil, for brushing
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground pepper, or to taste

Step 1Brush the corn with a light coat of olive oil and sprinkle over salt and pepper to taste. Cook the corn over a grill or grill pan heated over medium-high heat until the corn is charred and tender on all sides, 6 to 8 minutes. Remove from heat and cut the kernels from the cobs. You should have about 1 cup corn kernels. Set aside.

Roasted cauliflower

  • 4 cups colored cauliflower florets, from a mixture of purple, orange, green and white cauliflower heads
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground pepper, or to taste

Step 1Heat the oven to 400 degrees. In a bowl, toss the cauliflower florets with the olive oil, salt and pepper to taste, until evenly combined. Spread the cauliflower onto a rimmed baking sheet and roast until slightly charred and tender, about 15 minutes, depending on the size of the florets.

Roasted rainbow cauliflower tacos

  • 1 teaspoon olive oil
  • Prepared roasted cauliflower
  • Prepared grilled white corn
  • Salt
  • Lime juice, for seasoning
  • 6 corn tortillas, warmed
  • ¾ cup prepared cashew cream, or to taste
  • Prepared pickled onions
  • Cilantro leaves, for garnish
  • Crushed roasted cashews, for garnish
  • 1 to 2 radishes, thinly sliced, for garnish
  • Lime wedges, for serving

Step 1Heat a saute pan over medium-high heat until hot, and add the olive oil. Add the cauliflower and corn, stirring until warmed through. Remove from heat. Taste and season the mixture as desired with salt and lime juice.

Step 2To assemble the tacos, drizzle about 2 tablespoons cashew cream over each warmed tortilla. Spoon over about 1/2 cup of the cauliflower corn mixture. Top the mixture with a pinch of pickled onions, and garnish with cilantro leaves, roasted cashews and radish slices. Serve the tacos with lime wedges.

Each taco:
Calories 272; Protein 7 grams; Carbohydrates 28 grams; Fiber 4 grams; Fat 17 grams; Saturated fat 3 grams; Cholesterol 0; Sugar 5 grams; Sodium 1,398 mg
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