Caramelized Ancho Masala Cauliflower Tacos with Whipped Avocado Crema

Name: Caramelized Ancho Masala Cauliflower Tacos with Whipped Avocado Crema
Ingredients: test

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A complex, high-end take on vegetarian tacos. We dry-roast fresh cauliflower until crispy, then lacquer it with a butter, honey, and Bravado Spice Ancho Masala emulsion. Baked until dark and caramelized, it is served over a silky whipped avocado crema to balance the heavy, smoky heat.

Created By Levi Hardeman

Cooking Time

30

Prep Time

15

Cuisine

Indian Mexican

Servings

4

Caramelized Ancho Masala Cauliflower Tacos with Whipped Avocado Crema

Ingredients

15 ITEMS

1 Large Head

2 Tbsp

2 Tsp

Select Pack Size ↓

$12

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3 Tbsp

1 Tbsp

1/2 Tsp

A Pinch

1 Ripe Avocado

1/4 Cup

1

2

8

1/4 Cup

Instructions

The Dry Roast: Preheat your oven to 425°F. Toss the raw cauliflower florets in a large bowl with the avocado oil and a heavy pinch of salt. Spread them evenly on a parchment-lined baking sheet and roast for 15 minutes to soften the core and evaporate the surface moisture.
Build the Crema: While the cauliflower cooks, drop the avocado, Mexican crema, cilantro, whole garlic clove, lime juice, and a pinch of salt into a blender or food processor. Blend it on high until it is completely silky and smooth. Set it in the fridge to chill.
The Emulsion: In a small bowl, whisk together the melted butter, Ancho Masala Hot Sauce , agave nectar, and smoked paprika.
The Lacquer: Pull the baking sheet out of the oven after the first 15 minutes. Pour the Ancho Masala emulsion directly over the hot cauliflower right on the pan. Use a spatula to toss the florets aggressively until every piece is coated in the fat and hot sauce mixture.
The Caramelization: Put the heavily coated cauliflower back into the 425°F oven for another 10 to 12 minutes. The sugars in the agave and the hot sauce will bubble, reduce, and bake into a sticky, dark, caramelized crust around the edges of the cauliflower.
Assemble: Char your corn tortillas in a dry skillet over medium-high heat until pliable. Smear a heavy spoonful of the cold whipped avocado crema directly onto the base of the tortillas. Top with the hot, sticky Ancho Masala cauliflower. Finish with a sprinkle of minced red onion, a dusting of Cotija cheese, and fresh cilantro.