CAULIFLOWER & OYSTER MUSHROOM TACOS | VEGAN FRIDAY – #TRY VEGAN.
SPANISH CAULIFLOWER & OYSTER MUSHROOM TACOS
Your #TryVegan Friday recipe is now out. We’ve opted for something different to show our readers this week. I made this dish late July, not being a great fan of tacos however a massive fan of mushrooms. Added to the taco and with the cauliflower this dish is outstanding, furthermore with the summer kind of still with us in Europe – this dish would make a great accompaniment to any party or guest get together.
Every week we publish on our main site here a vegan Monday and vegan Friday dish. Furthermore on our Facebook page we publish every day a vegan or vegetarian recipe for hundreds of thousands of our viewers globally. Finally please don’t forget that our (#TryVegan) Monday and Friday dishes are aimed at those that are still thinking of going meat and non-dairy free but not sure. So why not try two days a week with a tasty vegan or veggie recipe, and if you don’t like it, well, at least you’ve tried.
1 head cauliflower (cut into small florets, 6 to 8 cups/600 to 800g)
4 tbsps olive oil
1 tbsp chili powder
1 tbsp smoked paprika
1 tsp ground coriander
2 tsps ground cumin
1 pinch red pepper flakes
salt (Please leave the salt out of childrens receipes, and anyone that’s taking ‘sodium based mediciations’)
1 cup vidalia onion (thinly sliced)
1 poblano chiles (large or 2 small, thinly sliced)
2 cups red bell pepper (chopped)
1 clove garlic (minced)
6 ozs oyster mushrooms (thinly sliced)
2 tsps lime juice (freshly squeezed)
8 corn tortillas (6-inch/15cm crisp)
2 cups chopped fresh cilantro (for garnish)
Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with 2 tablespoons of the olive oil until evenly coated. Sprinkle with the chili powder, paprika, coriander, cumin, red pepper flakes, and a generous pinch of salt. Toss again until the cauliflower is evenly coated. Spread the cauliflower on a rimmed baking sheet. Bake for 20 minutes, until crispy. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, poblano, and red bell pepper and sauté until the onion is tender and a bit golden, about 15 minutes. Add the garlic and sauté for another minute. Stir in the mushrooms, then season with salt and pepper. Cook until the mushrooms are tender and crispy (5 to 8 minutes). Remove from the heat and stir in the lime juice. Taste and adjust the seasonings as desired. For each taco, put ¼ cup (60ml) of the mushroom mixture in a tortilla. Top with some of the roasted cauliflower and a tablespoonful of cilantro. Enjoy
Thank you and have a great weekend. Don’t forget to check the ‘vegan sweet dish out below’.
Dr Jose Depre.