It doesn’t have to be Taco Tuesday to enjoy these tasty nibbles. In fact I would recommend trying them every day of the week they are that good!
The concept of fusion foods is a hotly debated topic in the food world. Some lean towards it, celebrating the mix of cultures coming together & sharing their favorite things. While others see it as a loss of tradition & heritage, or simply appropriation. What do you think?
Personally, I love it! I love to travel & experience new things, new people, new food. I love coming home from trips & trying to recreate that excitement by capturing those food memories. I’ll never be able to do it exactly as it was on the vacation. I won’t have the same types or quality of ingredients, certainly won’t have the familiarity or cultural knowledge. What I will have is an appreciation, a longing to return to it & I think if you can celebrate other’s cuisines in a respectful way it always works.
Thai Peanut Cauliflower Tacos
Ingredients
- 2 1/2 cups cauliflower florets
- 3/4 cup cabbage green or purple
- 1/2 cup carrot, julienned or matchstick
- 1/4 cup radish, thinly sliced
- 1-2 green onions, sliced
- 1/4 cup cilantro
- 1/8 cup chopped peanuts optional
- 1 lime half to juice, half as garnish
- 1 tsp rice wine vinegar
- tortillas
Thai Peanut Marinade
- 1/4 cup creamy peanut butter
- 1/4 cup sambal oleek
- 1 tbsp tamari or coconut aminos
- 1/8 cup rice wine vinegar
- 1 medium lime, juiced
- 1 tbsp coconut sugar sub cane sugar
- 2-3 tbsp water
Instructions
- Preheat oven to 425°. Line a baking tray with parchment paper.
- Prepare your cauliflower by cutting into bite size florets. Place on the baking tray & roast for 20 minutes, turning once half way through.
- While the cauliflower cooks make the marinade. Combine all the ingredients in a large container (you'll be adding the cauliflower later so make sure it is big enough) & whisk together until it forms a slightly thick liquid. Add the water a tbsp at a time to thin out. Set aside.
- Prepare all the veggie toppings. Slice into thin bite size strips/pieces. Place all the toppings in a small container & squeeze half of a lime & 1 tsp of rice wine vinegar over them. Toss well. Set aside.
- Remove the cauliflower from the oven & toss it in the bowl with the marinade, ensuring each floret is well coated. Place the cauliflower back on the baking tray & cook for another 5 minutes.
- Prepare your tortillas. If you have a gas flame, lightly char them by placing over the flame of an open burner, until they develop a nice charred edge, flip & repeat. If you do not have access to a flame warm them in the oven for a few minutes.
- Assemble the tacos. Serve with a sprinkle of the chopped peanuts & a squeeze of lime.
