Curried Cauliflower Tacos with Pickled Slaw and Avocado Cream

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Hey hey! I must be in that LA mood still because I was craving tacos all last week. In fact, my friend Lany texted me a Yelp review of a place she wanted to check out and I misread tapas for tacos! The entire day I was pumped to chow down on some delish Mexican, but the meal was great nonetheless and if you're in Park Slope, you should check this place out. 

Here I combined a few recipes that I've made in the past with some tweaks and this is something I do quite often. I find it to be much less stressful than trying to experiment when you need tacos in your stomach ASAP :) 

It's vegan, so there's some major points right there and it's very tasty. I did my best to layer lots of different flavors and took careful time to prepare each element - I hear that's the key to great cooking!

For the Cauliflower:

  • Handful currants
  • 1 medium cauliflower, cut into florets
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon double-concentrated tomato paste
  • 1 teaspoon sea salt
  • 2 1/2 teaspoons curry powder
  • 1/2 teaspoon smoked paprika
  • 1 pinch cayenne

For the Slaw:

  • 2 cups thinly sliced purple cabbage
  • 1/4 cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon agave nectar or other liquid sweetener
  • 1/4 teaspoon sea salt

For the Avocado Cream:

  • 1 avocado
  • 1 garlic clove
  • 1/4 cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon sea salt

Place currants in small bowl and cover with warm water. Let sit for 20 minutes then drain and set aside

In a separate bowl, whisk together oil, vinegar, tomato paste, 2 teaspoons curry powder, paprika, cayenne, and 1/2 teaspoon salt. 

Pour dressing over cauliflower and toss to coat. Spread vegetables in a single layer onto a sheet pan. 

Roast cauliflower until tender, stirring occasionally, about 40 minutes. 

While it’s cooking, prepare the slaw. Add the purple cabbage, lime juice, apple cider vinegar, agave nectar, and salt to a small bowl. Toss to coat and let rest, stirring occasionally.

For the avocado cream, combine garlic and cilantro in a food processor and pulse to mince. Add the lime juice and avocado. Process until smooth and season with salt and pepper to taste.

Heat each corn tortilla in a small skillet over medium heat for 20-30 seconds on each side. Fill with avocado cream, slaw and cauliflower. For some extra punch, drizzle some lime juice on top and garnish with leftover cilantro.