Raunchy Cauli Tacos - Penguin Books New Zealand

Name: Raunchy Cauli Tacos - Penguin Books New Zealand
Ingredients: 80g canned chipotles in adobo sauce; 50g Mojo de Ajo (page 64); 20ml fresh lime juice; 600g cauliflower, chopped into bite-sized florets with stalks removed; 2 tbsp canola oil; 12 corn tortillas, freshly cooked (page 36) (or good-quality store-bought flour tortillas); 1 cup Avocado Crema (page 62); 200g sliced red cabbage; 300g Pico de Gallo (page 56); 100g Lucky Taco Salsa Verde (page 46); handful of fresh coriander leaves; 2 limes, cut into wedges; Queso Fresco (optional; page 66); Lucky Taco Chilli Salt (page 43); 3 tbsp toasted pepitas (pumpkin seeds); 3 tbsp crispy fried shallots; Lucky Taco Jalapeño Hot Sauce (optional; page 50)

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This was originally called Crunchy Cauli. But one day, after Otis had written up the blackboard menu, a customer must have leaned up against it and smudged the ‘CR’ — so now it looked like...

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Ingredients

80g canned chipotles in adobo sauce
50g Mojo de Ajo (page 64)
20ml fresh lime juice
600g cauliflower, chopped into bite-sized florets with stalks removed
2 tbsp canola oil
12 corn tortillas, freshly cooked (page 36) (or good-quality store-bought flour tortillas)
1 cup Avocado Crema (page 62)
200g sliced red cabbage
300g Pico de Gallo (page 56)
100g Lucky Taco Salsa Verde (page 46)
handful of fresh coriander leaves
2 limes, cut into wedges
Queso Fresco (optional; page 66)
Lucky Taco Chilli Salt (page 43)
3 tbsp toasted pepitas (pumpkin seeds)
3 tbsp crispy fried shallots
Lucky Taco Jalapeño Hot Sauce (optional; page 50)