Vegetarian recipe: green buffalo crispy cauliflower tacos
If you love tacos and want a vegetarian recipe, chef Cesar Zapata has created a spectacular dish for you. I tried these Green Buffalo Crunchy Cauliflower Tacos at a Tabasco event in his restaurant The Federal a few days ago and I can’t even explain how delicious they are. My friends at Tabasco got me this wonderful vegetarian recipe so that I could share it with you. Try it out, tell me how they turned out and whether you liked these tacos as much as I did.
Ingredients
For the green buffalo sauce:
2 cups salsa TABASCO® Green Jalapeño
2 poblano peppers (roasted whole)
1 teaspoon garlic powder
1 teaspoon onion powder
¼ oz of apple cider vinegar
2 tablespoons honey
4 oz of butter, whole
For the spiced flour:
2 cups all-purpose flour
2 tablespoons Kosher salt
1 tablespoon black pepper
1 tablespoon paprika
Whey
For the blue cheese cream:
1 cup blue cheese, shredded
1 cup heavy cream
¼ cup milk
For the pickled carrot and celery:
1 carrot, cut into sticks
1 stalk celery, cut into sticks
2 cups rice wine vinegar
¼ cup sugar
¼ cup water
1 teaspoon salt
Instructions
For the green buffalo sauce:
Remove stems and seeds from the poblano peppers. In a pot add all ingredients, except the roasted poblano peppers and the butter. Place the pot over medium-high heat and cook until sauce boils. Remove from heat and let cool. When the sauce has cooled off, place in a blender with the roasted poblano peppers and butter. Mix until the sauce is completely emulsified.
For the blue cheese cream:
Add the blue cheese and cream in a saucepan, bring to a boil and remove from heat. Place the blue cheese mixture in a blender and blend until well emulsified. Reserve.
For the pickled carrot and celery:
In a saucepan, boil the vinegar, sugar and salt. Remove from heat and pour the hot liquid over the carrots and celery. Allow to cool and set aside.
For the cauliflower:
Mix the flour, Kosher salt, black pepper and paprika in a bowl. Add the cauliflower and turn it to cover it completely. Then dip in the whey and in the flour mixture a second time until it’s completely covered . Place it in a hot frying pan and cook until crisp. Take away from the heat and add the green buffalo sauce.
To serve, place the cauliflower in your flour (or corn) tortilla, cover with the blue cheese cream, pickled vegetables and cilantro. Serve hot.
Makes 8 to 10 servings.
Recipe courtesy of Chef Cesar Zapata The Federal Food, Drinks & Provisions
