Cauliflower Habanero Fenugreek Tacos

So in the WFH world, we don’t have the luxury of walking into the cafeteria, ordering the dish of the day and waking away, potentially continuing a meeting. We go downstairs at lunchtime and find something to eat. Today is special though, special lunch for the special man in ma life! except I walk in after a hectic morning at work, and 30 mins at hand. I open the fridge tray and see a quarter of a cauliflower head, some bell peppers, and some very ripe avocados and half a tub of Greek yogurt that screams ‘please use me soon’ on the date . And half a pack of hard shell tacos in the pantry. Bam! This is it.

TIPS

This is a vegetarian recipe and for the tacos, you could use #glutenfree or traditional corn. The order in which you add veggies and salt is important for them to not become ‘limp’ and stay #crispy.

This dish pairs well with cooling Avocado dressing. I use Greek yogurt for higher protein and creamy texture and add a little bit traditional yogurt, for the more flavorful mix.

I recommend a ceramic pan because it uses less oil due to its lustrous glossy surface, you can get veggies to stay crispy without a load of oil. See picture. The key is to use high quality dried fenugreek which has a powerful flavor and fragrance and high quality spices.

For a kid-friendly recipe, turn down the heat 😊

#theflavorstation #crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #easycooking #highprotein #vegetarian #vegetarianrecipes #glutenfree option #cauliflower

Ingredients

• 1/4 cauliflower

• 1 each red, yellow capsicums (bell peppers)

• 1 red onion

• 2 Tbsp crushed habanero (or to taste)

• 1 jalapeño

• 1/4 cup crushed tomatoes

• 2 Tbsp crushed garlic, chili flakes

• 3 Tbsp dried fenugreek “Kasuri Methi”.

• High heat oil like safflower

• Powdered/crushed Spices: Cumin, coriander, Mexican Basil, 1 Tbsp each

• Cilantro, mint sprigs

• Salt to taste

Avocado sauce

• 1 cup Greek yogurt

• 1/2 regular yogurt

• 1 ripe avocado, mashed

• dried parsley

• salt, crushed black pepper

• 1/2 lime to taste

• 1/2 jalapeño crushed

• 1 Tsp sugar or substitute (optional)

Recipe

Filling

1. Slice veggies into thin slices ~1”

2. Pre-heat oven to 350F or skip if using airfryer

3. In a heavy-bottomed pan, medium heat oil and sauté habanero, chili flakes, jalapeño, garlic.

4. Add the cauliflower and saute

5. Add the crushed tomatoes and sauté

6. Add the bell peppers, all the spices, sauté. Including fenugreek.

7. Last, add the onions and sauté.

8. Top with cilantro, mint, salt

9. Check cauliflower is cooked, with a fork. Keep pan on warm flame.

10. Set the taco shells in the airfryer or oven to warm up.

Avocado dressing

1. Whip both yogurts together and mix in mashed avocado

2. Whip till the texture is thick and creamy.

3. Add salt, black pepper, fresh lime juice, crushed jalapeno.

4. You might have add sugar depending on the kind of yogurt you use, check taste.

5. Top with dried parsley.

Assembly

Spoon the veggie filling into the warm tacos and drizzle the avocado dressing or serve as a side, with a side of Pico salsa (optional).

Enjoy tacos without the guilt!!