Charred Cauliflower Tacos

Charred Cauliflower Tacos

INGREDIENTS & DIRECTIONS

Charred Cauliflower, Mushroom, Chickpea, Salsa Verde
Assembly:

  • 1⁄2 cup roasted cauli florets

  • 2 tbsp chickpea puree

  • 1 corn tortilla

  • 1 tbsp salsa verde

  • Fresh cilantro, lime, radish and charred scallion to garnish

 

Cauliflower

  • 1 head cauliflower cut into florets

  • 1 tbsp ras el hanout spice

  • 1tbsp olive oil

  • Salt to taste

Cut cauli into florets and toss in the spice and oil. Roast at 400F for 10-12 minutes until soft

Chickpea Puree

  • 1 cup cooked chickpeas

  • 3tbsp olive oil

  • 1 tsp berbere

  • 1⁄4 cup water

  • Salt to taste

Place all ingredients into a small saucepan over medium heat. Cover and cook for 30 minutes. Puree

Salsa Verde

  • 800 g tomatillo, husked

  • 150 g jalapeno

  • 150 g red onion

  • 20 g garlic

  • 30 ml canola oil

  • 5 g cilantro chiffonade, do not remove stems

Directions

Puree first 4 items in blender, heat saucepan until smoking add canola oil then quickly add salsa verde. Cook for 5 minutes, chill, mix in cilantro. Season with salt

Grilled Skirt Steak, SSam, Corn Salsa
Assembly:

  • 1 pc corn tortilla

  • 4 oz skirt steak, grilled to medium

  • 1 tbsp ssam jiang

  • 2 tbsp corn salsa

  • 1⁄4 avocado, sliced

Cilantro, lime, radish and charred scallions to garnish

 

Steak

  • 16 oz cleaned skirt steak

  • 1 teaspoon berbere

  • 1 tbsp olive oil

  • Salt to taste

Directions

Brush skirt steak with olive oil and dust with berbere and salt. Heat grill (or grill pan) to medium heat. Grill 3 minutes on each side. Remove from heat to rest for 2 minutes before slicing.

Corn Salsa

  • 1 ear corn, charred and kernels removed

  • 1 large heirloom tomato, diced

  • 1⁄4 red onion, diced

  • 1 jalapeno, diced

  • 2 tbsp chopped cilantro

  • Juice of 2 limes

  • Salt to taste

MeatMarcus Samuelssontacos, charred cauliflower, Marcus Samuelsson, meat