Corn tortilla with spiced and roasted cauliflowers stems by OzHarvest Sydney
Taco: 6, blue corn
Cauliflower stems and leftovers: 200 g
Smoked paprika: 15 g
Ground cumin: 15 g
Coriander seeds: 15 g, half crushed
Fine sea salt: 8 g
Black pepper: 8 g
Olive oil: 100 ml
Goat's cheese: 150 g
Cream: 50 ml
Dried ancho chilies: 2 (toasted in dry pan to bring alive again)
Sesame seeds: 100 g, black and white (toasted)
Pepitas: 100 g, (toasted)
Black pepper: 30 g
Garlic: 2 gloves, crushed and chopped
Neutral oil: 200 ml
Broccoli: Half head broccoli and stems (cut and fermented in a 2% salt brine for 1 week)
Spinach: 100 g
Shallots: 2 sticks
Coriander: Half bunch
Jalapeños: 1
Garlic cloves: 1, grated
Fine sea salt: 15 g
Ice cubes
Red onion: Half a red onion or carrot peel/cucumber peel
Rice wine vinegar: 50 ml
Caster sugar: 30 g
Fine sea salt: 15 g
In the words of Head Chef Jez Wicks, "Cooking is a way to connect, to understand each other, to show love and be expressive." Sous Chef Lauren Evers shares her enthusiasm for the creativity and community focus of the project.
Making use of corn tortillas along with parts of vegetables that are sometimes thrown away, this delicious recipe is the fruit of their combined creativity.
Put oven on 200°C. Cut cauliflower excess stems and toss with spices, salt and pepper and oil and love, grease an oven tray and add cauliflower and place in oven for 25mins or until golden and crispy, set aside in a warm area.
Crumble goats’ cheese into a bowl and whip in the cream and bring together till smooth but still thick, set aside.
Toast your ancho dried chilli in dry pan to bring alive again and take out seeds. Do a dance. Place in a blender with sesame seeds, pepitas, garlic, seasoning and oil and blend to its brought together and looks like a chilli oil/paste, this can be made weeks in advance cause it holds in the fridge well.
Cut the broccoli into small pieces. Put a medium size pot on the stove and bring a full pan of salted water to the boil and add spinach, shallot for 20 seconds then drain out and put in iced water. Drain and squeeze out water, add to a blender with rest of ingredients and pulse to it is come together, season with salt well and Extra Virgin Olive oil if needed.
You will have a half-moon of onion or if using carrot or cucumber peel, slice it length ways very thinly then toss with vinegar, salt and sugar and leave to steep for 1 hour, this is a quick pickle method and its super quick when you want to add some spark to a dish!
Heat a pan on medium heat and brush each taco with some water and add to pan for 1minutes each side and then place in a tea towel to keep warm, put all your little yummy bits in bowls with some lime.
