Cauliflower tacos
It's very easy to make a simple dough for flatbreads. You can double or treble the amount and keep them in the freezer, too. Fill them with anything, like this spiced cauliflower with cheese and perky onion salad.
Ingredients
- Red wine vinegar15 ml
Instructions
5 steps- 1
To make the onion salad, put the onion in a bowl, scatter over the coriander and add the vinegar, a pinch of salt and lots of ground black pepper. Toss well together and leave to stand for 10 minutes, then drain.
- 2
Put the cauliflower, olive oil and cumin in a bowl and season well with salt and pepper. Heat a large frying pan over a medium heat and fry the cauliflower for 6-8 minutes or until lightly browned and just tender, turning regularly. Take off the heat and leave in the pan to keep warm.
- 3
While the cauliflower is cooking, mix the flour with a pinch of salt and 50ml/2fl oz water in a bowl to form a dough. Knead for a few minutes on a lightly floured surface until smooth. Divide and roll the dough into 6 evenly-sized balls. Using a rolling pin, roll each ball of dough into a circle about 10cm/4in in diameter.
- 4
Heat a dry frying pan over a high heat and cook the tortillas, one at a time, for about a minute on each side or until lightly toasted. (Don’t worry if they don’t colour.)
- 5
Assemble the tacos by arranging the warm tortillas on a plate or platter and topping with the onion salad and the cauliflower. Finish with the cheese and serve.
Nutrition
1 serving ≈ 375 g
Nutrition values are estimates. - means data is unavailable.
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