Not long ago I promised to show you the newest product from Old El Paso – the Stand N Stuff soft taco. Here they are: soft flour tortilla made into a boat shape ready to be filled with whatever you like without having to worry about it all spilling out. I tend to over-fill these tortillas and still scatter the food all around but this is just me being super clumsy or too hungry to take care of the level of tidiness in my plate.
Let’s just say that these tortillas are easier to prepare because they don’t need to be manipulated to make a wrap. Since food still loves “jumping out” of them, I regard this product as a quick and original appetizer (perfect for a party, for example) but not as a ultimate replacement for the classic tortilla. How to wrap a Burrito like a pro is still my number 2 in the list of things to learn in the kitchen (number 1 is “how to make French macaroons and thus show off “. The main reason why people make macaroons at home is to show off their baking skills, right?).
Since I did not have to focus on the “wrapping thing” I could concentrate on the preparation of filling. This time I took extra care when preparing cauliflower in order to turn my most hated vegetable into something I could enjoy without holding my nose. I oven roasted the cauliflower wedges after marinating them with a spice mix made of tomato paste, black pepper, paprika, cumin and garlic powder.
Sauteed pepper and zucchini were yummy guest stars in this not-stinky-at-all cauliflower-based filling. Mission accomplished: I fed myself with something I used to sincerely dislike, proving that every veggie can be prepared to make a tasty meal despite our tendency to depreciate them at first. With cauliflower being low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, this was an almost complete meal (only missing some proteins).
Having overcome my adversity for cauliflower, I am now ready to taste more recipes with it. What else can I make with cauliflower? I once cooked this pasta dish, delicious but still too stinky for me. Any other idea on how to enjoy this beautiful veggie without boiling it?
- 1 small or 2/3 large head cauliflower
- 2 small red peppers
- 1 zucchini
- 2 T olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 2 Tablespoons tomato paste
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp paprika
- few grinds black pepper
- 1/2 red onion, diced
- 1 – 3 tsp hot sauce, such as Sriracha (optional, to taste) or salsa
- 5-6 taco-sized tortillas
- cilantro and limes for serving (optional)
- Preheat oven to 425 F. Mix the spices (chili powder, salt, cumin, paprika, black pepper, garlic powder) with tomato paste and olive oil. Cut cauliflower into florets or wedges and toss with more olive oil and the tomato paste with spices until evenly coated. Arrange on a baking sheet and bake 30 mins, tossing every 15 mins, until deep golden brown and slightly crispy.
- Cut off the courgettes ends, then across into 1 cm slices. Hold the peppers upright, cut around the stalk, then cut into 2 pieces. Cut away any membrane (the white part), then chop into bite-size chunks.
- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Stir fry zucchini, pepper and onion for 5 mins, until golden.
- Serve tortillas stuffed with roasted cauliflower, sauteed veggies, salsa, wedges of lime for spritzing. Enjoy!