Peace, love, and taco grease! Right? Well in this case, peace love, and sauteed cauliflower spiked with fennel and smoked paprika. Add a little water to the saute skillet just before serving and voila! Taco grease! Well, it was tasty enough to fool this die hard taco lover anyway. Add a side of my own refrigerator pickled jalapeno with carrots and you could almost sell these vegetarian tacos on a TexMex menu! I enjoyed these tacos for brunch but this recipe would also make an excellent, quick weeknight dinner.
Cauliflower Soft Tacos
2 White Corn tortillas
1/2 cup Cauliflower, diced
1/4 tsp Fennel seed
1 tsp Smoked Paprika
1 tsp Grapeseed Oil
1 to 2 Romaine lettuce leaves
1 tsp Shredded Cheese, optional
Garnish: pickled jalapenos, salsa, sour cream, whatever you like
Over med flame, heat the Grapeseed oil until hot. Add the fennel seed and toast until fragrant. Add the diced cauliflower, smoked paprika, salt and pepper. Stir until well combined. Continue to cook until cauliflower is tender. Taste and adjust seasoning as necessary.
In a cast iron skillet, or over direct flame, heat the tortillas. Place the tortilla down on the hot skillet or flame until the tortilla begins to bubble up. Once it has bubbled, flip and continue cooking until the other side bubbles. Serve immediately.
Layer the tortillas with lettuce, cauliflower, shredded cheese, and/or any garnish you prefer.