I meant to post this recipe earlier this week, but it just got so busy that I had to keep on postponing it. But today is Friday, and it looks like it was meant to be. Because Friday taco night sounds just right, don’t you think!?
Let’s be honest, tacos are awesome. I mean, who doesn’t like them? I love how convivial and fun the whole process of preparing and eating tacos is. All you need to do is throw everything on the table: warm tortillas, lime wedges, cilantro and basically any condiment and topping you fancy. You can then watch the fun begin and let everyone stuff their taco to their liking.
And the best part is you can really go crazy with flavours and combinations. It’s almost impossible to go wrong. Anything tastes better nestled into a warm tortilla, drizzled with a good sauce or topped with flavourful garnishes. I went here for a veggie-loaded asian-inspired taco. It’s a delicious, festive, sweet, tangy, spicy, crunchy taco. Warm tortillas slathered with a creamy avocado and cilantro crema (if you don’t like cilantro, I’m sure basil would be delicious here too). Cauliflower roasted in a sweet and spicy, umami miso-based sauce. Lime-marinated red cabbage and carrot for a nice crunch and tangy punch. And the essential garnishes (which you can of course adapt to your own taste): scallions, sesame seeds, more cilantro and green apple juliennes for more crunch and a sweet-and-tangy flavour.
I usually buy these sprouted corn tortillas whenever I make tacos. I tend to avoid wheat tortillas and for some reason it’s really hard to find other good gluten-free tortilla options around here (if you’ve found one that you love, I’d love to know about it!). I figured the milder taste of rice would play well against these asian flavours, so I decided to skip the usual corn tortillas and make my own brown rice version. It turns out making tortillas at home is surprisingly easy. I don’t have a tortilla press so I used a rollin pin, and it does the job quite well.
I made 3 different batches of dough before settling on my favourite combination: a mix of brown rice flour, arrowroot flour and a bit of olive oil. They have a lovely taste and a nice texture, and they come surprisingly close to their store-bought counterparts. The trick is to make sure to roll them thin enough so that they have the soft, delicate texture we’re looking for in a tortilla.
P.S. I decided to join Snapchat to finally find out what the fuss was all about. And it turns out it’s super fun! Are you there too? If you want to follow along, look up for my username sophbourdon.
Notes on the recipe: If you don’t like cilantro, I’m sure basil would be delicious in here too. Feel free to omit the green apple if you don’t have it. I like eating these tacos with brown rice tortillas to complement the asian flavours, but you could very well use any kind of tortillas.
- 1 large head cauliflower, cut into small florets
- 2 tbsp miso paste
- 1 tbsp sesame oil
- 1 tbsp tamari (or soy sauce, or shoyu sauce)
- 1 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 large garlic clove, minced
- 1-2 tsp dried chili flakes (optional - I like it spicy so I put 2 tsp)
- 1 large avocado, pitted
- ¼ cup packed cilantro + more to garnish (if you don't like cilantro, you can use basil as a substitute)
- 1 tbsp fresh lime juice
- Pinch of sea salt + freshly ground black pepper, to taste
- 2 cups red cabbage, shredded (about ¼ large cabbage)
- 1 cup carrots, shredded (about 1 medium carrot)
- Juice and zest of 1 lime (about 3 tbsp juice and ½ tbsp zest)
- 1 tbsp rice vinegar
- ¼ tsp sea salt
- 1 green apple, julienned
- Scallions, minced
- Fresh cilantro
- Hemps hearts and sesame seeds (optional)
- Warm tortillas of your choice (see below for homemade brown rice tortillas)
- Lime wedges, to serve
- Preheat the oven to 400°F. In a small bowl, whisk together the miso paste, sesame oil, tamari, rice vinegar, maple syrup, garlic and chill flakes. Place your cauliflower florets in a large bowl and drizzle the sauce on top. Using your hands, toss well until all the pieces are coated with the marinade.
- Place on a rimmed baking sheet and roast in the oven for 25-30 minutes, tossing occasionally, until tender. If you like your cauliflower a bit more browned (I do), roast for a couple more minutes at the broil setting to finish it up.
- While the cauliflower is in the oven, prepare your vegetables. Shred thinly, using a sharp knife or a mandoline. Place the shredded cabbage and carrot in a medium-sized bowl. Add the lime juice, lime zest, rice vinegar and sea salt and mix to combine. Cover with a plastic wrap and place in the fridge. Let it marinate for a while, until ready to eat.
- Scoop the flesh of the avocado and place it in your food processor (or you can use a hand blender). Add the fresh cilantro, lime juice and sea salt and blend until smooth and creamy.
- Just before ready to serve, julienne the green apple, chop the scallions and cilantro and warm the tortillas.
- Spread a generous portion of the avocado cream on each tortilla. Add the miso roasted cauliflower and lime slaw. Garnish with green apple juliennes, scallions, fresh cilantro leaves, hemp hearts and sesame seeds. Serve with lime wedges and enjoy immediately.
Notes on the recipe: Make sure you roll the dough thin enough, otherwise the texture won’t be as soft and delicate as it should be. These tortillas are best eaten fresh and warm.
- 2 cups brown rice flour
- ½ cup arrowroot flour (also known as arrowroot powder or arrowroot starch)
- 2 tbsp olive oil
- ½ tsp sea salt
- 1 cup warm water
- In a large bowl, whisk together the brown rice flour, arrowroot flour and sea salt. Add the olive oil and warm water and mix well with a wooden spoon. Then knead the dough with your hands until you are able to form a ball. If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water. Divide the dough into 8 or 10 equal-sized parts (depending on the desired size for your tortillas).
- If you have a tortilla press, use it to form the tortillas. Otherwise, roll the dough between two pieces of parchment paper with a rollin pin (this is what I did). Roll as thin as you can. Trim the edges with a knife to form round tortillas if you like. You might want to cover the other pieces of dough with plastic wrap while you are rolling the tortillas to prevent drying. Repeat with the remaining dough.
- Warm a cast iron skillet over medium-high heat. Once warm, add the first tortilla. Cook for about 3 minutes and then flip. Cook for 2 more minutes. Some parts of the tortilla should be slightly golden. Don't overcook. Place on a plate and cover with a dry cloth while you cook the remaining tortillas. This will create some steam and will make the tortillas softer. Keep covered until ready to serve.
“Great things never came from comfort zones.”