ABOUT THE RECIPE
By Chef Natalia Luna
INGREDIENTS
GUACAMOLE TAQUERO
1 avocado
juice of 2 limes
¼ fresh chile verde of your choice (i.e. jalapeño or serrano) - optional
1 oz (30 ml) milk or sourcream - optional
salt & pepper to taste
PICO DE GALLO
1 red tomato, small dice
¼ onion, small dice
1 radish (optional), small dice
1 small bundle of fresh cilantro, finely chopped
juice of 1 lime
salt & pepper to taste
TACOS
1 cauliflower head
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 garlic clove, minced
1 tablespoon olive oil
4-6 flour or corn tortillas
TOOLS
tongs
cutting board
sharp knife
3 bowls for salsas
blender
pan (grilling pan preferable)
non stick pan
spoons
spatula
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
GUACAMOLE TAQUERO
Add avocado, lime juice, chili, and milk / sourcream (optional) to a blender and blend until the texture is creamy and the color is bright green. Season with salt to taste.
PICO DE GALLO
Combine tomato, onion, cilantro, and lime juice in a bowl. Season with salt to taste.
TACOS
Wash and trim the cauliflower into bite size pieces. Saute garlic in a pan with olive oil for 1-2 minutes. Add the cauliflower and cover with a lid, stir frequently and season with salt and pepper. Transfer to a plate and let it cool.
Warm up the tortillas, serve your tacos, and enjoy!
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