You will love it!

These cauliflower tacos take taco night to another level. Cauliflower combines with adzuki beans and loads of spices to give a delectable base to the tacos. An array of spicy, creamy, and crunchy toppings and sauces finish off the tacos, allowing you to try a different combination for each bite.

Chef Tosca Tip

Don't overstuff the taco. The filling will fall out and it will become a mess. Keep it simple, as a little goes a long way.

Ingredients

For the taco:‍

100g chickpea flour
50g maïzena
Large pinch of salt
150g water

Base:‍

1 avocado
1/2 lime juice
Salt and coriander

Sauce:‍

30g tahini
20g lemon juice
30g soy sauce (let it sit a few minutes before serving)

Cauliflower filling:

200g tomato sauce
1/3 medium cauliflower
100g adzuki beans
30g soy sauce
3g red pepper spice (or more if you like it spicy)
1 clove garlic
5g ginger
1 red onion

Ingredients cooked all together in a covered pot for 15min

Topping: ‍

Raw carrots
Raw red cabbage
Coriander
Mint and roasted peanuts with cumin

Shopping list

Watch me !

method

Heat your frying pan on medium heat with a little oil
Pour the batter in the pan with a ladle and flatten out the tortilla with the back of the ladle (like a crêpe)
Cook about 2-3min on each side, until it becomes nice and crisp
Store on a plate, cover with a kitchen towel
Re-heat in the micro-wave or oven with a slightly damp kitchen towel over them to keep them nice and soft before serving