Ingredients
Roast Cauliflower:
1 head (around 700g) of cauliflower broken into bite size florets
2 tsp ground coriander
1 tsp sweet paprika
1 tsp smoked paprika
Salt and pepper
4 tbsp Olive oil
Feijoa Salsa:
3 feijoas, peeled, diced
1/4 red onion, diced
30g jalapenos, diced (we used jarred, but you could use fresh, taste to see how hot they are)
Handful of coriander roughly chopped
Half a lime juiced
1 tbsp red wine vinegar
1tsp olive oil
Salt and pepper
Slaw:
Half a red cabbage, finely shredded
Handful of coriander or parsley
Juice of half a lime
Splash of vinegar (or more to taste)
Salt and pepper
Fetta, to crumble on top (optional)
Summary
This recipe comes from fellow Fair Fooder and flavour extraordinaire, Citu. We were keen on sharing a savoury recipe that featured feijoas and he had the delicious idea of salsa. If you’re keen on making this salsa outside of feijoa season you could substitute it with a tart kiwifruit.
Cauliflower Tacos with Feijoa Salsa
Roast cauliflower:
Preheat oven to 190°C
In a large bowl combine florets with oil and spices. Season with salt and pepper and mix thoroughly to coat the pieces evenly before transferring to. baking tray. Place in the oven and roast for about 40 mins until the florets are deeply golden and tender with a bit of crunch.
Feijoa Salsa:
Pile the feijoa, red onion and coriander onto a large chopping board and using a large knife, chop until it forms a salsa consistency. Transfer to a small bowl, add vinegar and lime juice and season to taste.
Simple Slaw:
Mix shredded cabbage with vinegar/lime, coriander, salt and pepper. Using your hands massage the slaw briefly to tenderise the cabbage and meld the flavours.
Cooking tortillas:
Place tortillas directly over a medium flame and allow them to puff up slightly and char around the edges (about 15-20 seconds on each side).
Place all the elements on the table and pile your tacos high, crumble fetta on top if using and bite on in!
