Tandoori Cauliflower Tacos
This post is a sequel to my tandoori cauliflower recipe which a lot of you really liked. Like I mentioned in that post – if you run of ideas of how to use the leftover cauliflower then this is a great recipe. These are quick to put together and are a great idea for lunches and BBQ parties.
I made a mango chutney to compliment the flavors and heat of spices from the cauliflower and topped it with sriracha mayo, red onions, fresh cilantro and lemon juice. The overall taste is so fresh and different from the regular tacos with Mexican flavor. The mango chutney I made was super simple and can be swapped with any chutney you like as long as its a little sweet to balance out the spicy nodes. You can add a coleslaw to the taco or any other condiment that your heart desires. Enjoy it fresh with your favorite beverage.
Serving 6 tacos
1 head of tandoori cauliflower, cut into medium size florets (recipe here)
Mango chutney (recipe follows)
1 red onion, thinly sliced
fresh cilantro, roughly chopped
2 mangoes, peeled and diced
1/2 onion, cut into small cubes
1 tbsp white balsamic vinegar
1 tbsp sugar
2 tsp neutral oil
1/2 cup water
- In a non stick pan add oil and heat on medium low. Add onions and stir to coat well with oil. Add salt and sugar and continue to cook till the onions start to caramelize.
- Add mangoes and stir to mix well and continue to cook for 2 to 3 minutes.
- Add water and vinegar and cook covered for 4 to 5 minutes or till the mango turns mushy.
- Using the back of a spoon, mash the mangoes a little – you don’t want it to turn into a puree and want it to be a little chunky. If the chutney looks watery, just cook it uncovered for a couple of more minutes.
To Assemble the Tacos
Warm the tortillas slightly on a non stick pan. Place 2 to 3 cauliflower florets on each tortilla. Add about a spoonful of mango chutney and drizzle some sriracha mayo on top. Add a few sliced onions and top with some fresh cilantro and lime juice. Serve