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Pinot Gris with Spicy Cauliflower Tacos

Recipe Date: September 12, 2021
Difficulty: Easy
Measurements: Metric

This easy recipe has been created for us by Another Food Blogger. Serves 2 people. Enjoy with Moores Hill Pinot Gris

Ingredients

  • Cauliflower x 1 head
  • Tortillas x 6
  • Coriander x handful
  • Red cabbage x 100g (shredded)
  • Olive oil x 3 tbsp
  • Salt
  • For the Chipotle sauce:
  • Chipotle in adobo x 100g
  • Shallot x 1 (diced)
  • Garlic x 2 cloves (crushed)
  • Water x 150ml
  • Salt & Pepper
  • Olive oil
  • For the Avocado Crema:
  • Avocado x 1
  • Sour cream x 2 tbsp
  • Lime x 1 (juiced)
  • Coriander x handful
  • Water x 1-150ml

Directions

Cauliflower

  1. Break the cauliflower into small bite-sized florets, place in a baking tray with oil and salt and roast for 20-25 minutes @ 200c

Chipotle Sauce

  1. Cook shallot and garlic in olive oil and a pinch of salt – 2 minutes
  2. Add adobo sauce and 100ml water and cook for a further 2 minutes
  3. Blend the sauce until smooth adding 50ml more water if necessary

Avocado Crema

  1. Place all ingredients (except water) into a blender and blitz.
  2. Gradually add water until it smooths out

Serving

  1. Grill tortillas
  2. Toss the cooked cauliflower in the chipotle sauce
  3. Top tortillas with red cabbage, cauliflower, avocado crema and coriander and serve with a lime wedge

Essential Tools

  • Chef knives
  • Chopping board
  • Baking tray
  • Food processor/mini blender
  • Saucepan
  • Mixing bowl
  • Measuring utensils

Tips/Tricks

  • You can buy shop bought chipotle sauces if you want to speed up the process
  • If you don’t want to make the crema you can add a wedge of avocado instead and top the cauliflower with a little mayo/aioli instead

 

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