Jul 162010
 

Serves 4.

If you want to make this salsa outside of feijoa season you could substitute it with a tart kiwifruit.

Ingredients

The roast cauliflower
1 head (around 700g) of cauliflower broken into bite size florets
2 teaspoons ground coriander
1 teaspoon sweet paprika
1 teaspoon smoked paprika
salt and pepper
4 tablespoons olive oil

The feijoa salsa
3 feijoas, peeled, diced
¼ red onion, diced
30g jalapenos, diced (jarred or fresh)
handful of coriander, roughly chopped
half a lime, juiced
1 tablespoon red wine vinegar
1 teaspoon olive oil
salt and pepper

The slaw
half a red cabbage, finely shredded
handful of coriander or parsley
half a lime, juiced
splash of vinegar (or more to taste)
salt and pepper
fetta, to crumble on top (optional)

Method

The roast cauliflower
Pre-heat your oven to 190degC.

In a large bowl, combine the florets with the oil and spices. Season with salt and pepper and mix thoroughly to coat the pieces evenly before transferring to a baking tray. Place in the oven and roast for about 40 minutes until the florets are deeply golden and tender with a bit of crunch.

The feijoa salsa
Pile the feijoa, red onion and coriander onto a large chopping board and, using a large knife, chop until it forms a salsa consistency. Transfer to a small bowl, add the vinegar and lime juice and season to taste.

The slaw
Mix the shredded cabbage with vinegar/lime, coriander, salt and pepper. Using your hands, massage the slaw briefly to tenderise the cabbage and meld the flavours.

Cooking the tortillas
Place some tortillas directly over a medium flame and allow them to puff up slightly and char around the edges (about 15-20 seconds on each side).

Place all the elements on the table and pile your tacos high, crumbling fetta on top if you want.

Author

Citu
Brunswick East

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