Add some color to your dishes with purple cauliflower!

I have had a beautiful head of purple cauliflower in my refrigerator for about a week now.  I couldn’t resist it at the farmer’s market and I didn’t want to just cook it as a side dish, I wanted to highlight the texture and color.  My favorite food truck in Charlotte, NC makes a delicious buffalo cauliflower dish, and I got inspired.  I decided to make some home-made corn tortillas and a twist on Asian BBQ for the cauliflower.  These vegetarian tacos are bright and crisp, and topped with a very simple pickle adds a burst of acidity.  If you haven’t attempted making your own tortillas, I suggest giving it a try!  The coconut oil gives it such a beautiful flavor and the freshly cooked corn flour is super sweet; try these on in a cast iron skillet or sauté pan.   Tacos are one of the most beloved foods, especially in the summertime, and you can get so creative with them.

Corn Tortillas:

2 cups corn flour
1 teaspoon salt
2 tablespoons Kelapo Coconut Oil
1 ¼ cups water
Kelapo Coconut Oil spray for cooking

In a mixing bowl, combine the flour, salt, and Kelapo Coconut Oil and mix well. Stir in the water, the dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on the hands and form the dough into small balls. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over the circle. Using a rolling pin, roll the dough out into a 6 1/2 to 7-inch circle and 1/8-inch thick. In a medium non-stick skillet, over medium heat, coat with some Kelapo Coconut Oil Spray and brown the tortillas for 1 to 2 minutes on each side. Remove and place between 2 sheets of parchment paper. Repeat the above process with the remaining dough. Serve warm.

For the Cauliflower:

2 Tbsp agave syrup

¼ cup water

2 tsp arrowroot powder

¼ cup coconut amino sauce or tamari soy sauce

½ tsp red pepper flake (more if you want it spicier)

1 green onion, thinly sliced

1. Bring the agave and water to a boil, then whisk in the arrowroot to create a thick syrup.  Remove from the heat and add in the coconut amino and red pepper flake.  Once cool, add in the onion.
2. Cook the cauliflower to tender, in a sauté pan or on the grill.  Toss with the Asian sauce.

Quick Pickle:

½ seedless cucumber

2 Tbsp rice wine vinegar

1 Tbsp curly parsley

Pinch of sugar

Pinch of salt

1. Thinly slice cucumber and combine with other ingredients.  Allow to marinate for 30 minutes before eating.

– Chef Alyssa Gorelick