Roasted Mushroom Cauliflower (Veggie) Tacos - Cesar Cano - Taco Foundations E4

In this episode of Taco Foundations with Cesar Cano, he shows you how to make a delicious veggie taco that will change your mind on veggie tacos in general.

Recipe (text) & Video Below

Ingredients

• 1 Flour tortillas
• 1 tsp peach chutney (recipe follows)
• 1 lb. maitake mushrooms or king oyster mushrooms
• 1 small cauliflower head
• 1 tsp red onion, small dice
• ½ tsp jalapeno, small dice
• 1 garlic clove, thinly sliced
• 1 tsp curry powder
• ½ TBSP unsalted butter
• ¼ tsp chopped cilantro

Directions:

1. Cut mushrooms and cauliflower into bite-size pieces.
2. Places the mushroom and cauliflower in a mixing bowl.  Add ½ tsp of cooking oil and toss to coat.
3. Add 1 tsp kosher salt to mushrooms and cauliflower.  Place on a sheet pan (cookie sheet) and roast at 450F for 12-15 minutes.  Remove from oven and set aside.
4. Preheat a skillet on medium heat for 2 minutes.
5. Add oil to coat the bottom of the pan.
6. Add onion, jalapeno, and garlic to the pan.  Cook for medium heat for 2-3 minutes until the onion is soft and translucent.
7. Add the roasted cauliflower and mushrooms to the pan.  Mix to incorporate with onion minxture.
8. Clear the center of the pan by moving vegetables to the side.  Add the ½ TBSP of butter and allow to melt. 
9. Once melted, add the curry powder on top of the melted butter and mix in with the vegetables.
10. Adjust season to your taste.
11. To assemble the taco, cook tortilla, spread peach chutney over tortilla, place mushroom & cauliflower filling on top, garnish with cilantro.

Peach Chutney

Ingredients

• 2 lbs. blanched, peeled peaches
• ½ cup brown sugar
• 3 oz. rice wine vinegar
• 3 oz. water
• 1 TBSP fresh ginger, minced
• ½ red onion, small dice
• ½ serrano chile, sliced into pinwheels
• 8 cardamom pods

Directions:

1. After blanching and peeling the peaches, cut into small dice and set aside.
2. Preheat a saucepot over medium heat for 1 minute.  (Saucepot should be at least 4 quarts in size.)
3. Add enough oil to cover bottom of pot, add onion, ginger, and serrano chile to pot.
4. Cook vegetables over medium heat for 3-4 minutes until onion is soft and translucent.
5. Add cardamom pods and mix with vegetables.  Cook for 1 additional minute.
6. Turn heat to high, allow pot to heat up for 30 seconds. Add brown sugar and mix well with vegetables.
7. Add vinegar and water to pot.  Mix well.
8. Add diced peaches to pot and mix with all the other ingredients.
9. Allow mixture to come to a boil while stirring constantly.
10. Reduce to simmer at medium-low heat for 20-25 minutes (or longer depending on ripeness of peaches).
11. Chutney must reach consistency of light/runny jam.
12. Remove cardamom pods and adjust seasoning with kosher salt.