This recipe is inspired by this one from Bon Appetit. Sandy made it so many times at home that we’ve edited it to our taste
12 corn tortilla’s (small ones, 15 cm wide)
65 grams of almond butter (you can get this in most supermarkets. It’s near the peanut butter, not the normal butter because it doesn’t contain dairy)
1 green chili (preferably Jalapeno) - grated or cut into very tiny pieces. Leave the seeds in if you want it spicy.
3 cloves of garlic - grated
3 tbsp fresh lime juice (about 2 limes)
120 ml sunflower oil or other neutral oil
4 tsp ground cumin
4 tsp smoked paprika powder
1 big cauliflower or two small ones - cut into 5 cm sized flowers
a few cilantro leaves
50g feta - crumbled
24 slices of quick pickled radishes (find the recipe here, you should have these in your fridge 24/7)
24 slices of quick pickled red onions (find the recipe here)
Mix the almond butter, chili, garlic, lime juice and 3 tbsp of water, and 1 tsp of salt in a bowl. Set aside.
Mix garlic, oil, cumin, paprika in a big bowl, add the cauliflower, and some salt. Toss it around, so the cauliflower is tossed on all sides.
Put the cauliflower on a baking sheet in the oven at 220 degrees Celsius until dark and crisp. For us, this takes around 25 minutes. But just check every 5 minutes after 20 minutes, and you’ll be fine.
Once the cauliflower is finished. Toast the tortillas in a pan and spread your almond butter sauce on it. Then at the cauliflower and top with cilantro leaves, radishes, and pickled red onions and feat
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