Fancy a taco night at home? Food blogger Bianca Zapatka shares a simple roasted cauliflower filling and a creamy tahini sauce that keeps for a week in the fridge. Berlin (dpa) – What are the must-have fillings for a taco? For many it will be carnitas or el pastor-style pork, frijoles (beans) or even nopalitos (cactus). For food blogger Bianca Zapatka, it's crispy-roasted cauliflower that everyone can fill to taste, paired with a creamy tahini sauce she says has real addictive potential. Her tip is to make extra, as the sauce keeps for up to one week in an airtight container in the fridge, and also perks up dishes such as vegan pad Thai, Thai noodle salad or summer rolls. Ingredients for six tacos For the cauliflower: 350 g cauliflower florets 1 tbsp oil (eg. rapeseed, sunflower or avocado oil) 1 tsp paprika powder 1 tsp chilli powder 1 tsp cumin 1 tsp garlic powder 1 tsp salt For the tahini sauce: Tahini (pure sesame paste) Olive oil Lime juice Sriracha or another hot chilli paste Garlic A little water and salt All quantities to taste and to the desired creaminess To serve: 1 portion tahini sauce or, alternatively, peanut sauce 6 small corn (maize) tortillas or homemade tortillas 1 romaine lettuce, chopped 1 tin black beans, rinsed and drained 1 small red onion or spring onions, or both, thinly sliced 150 g cherry tomatoes, halved 1/2 avocado, diced 1–2 jalapeños or green pepper, sliced Parsley or coriander Sesame seeds Limes Method: Preheat the oven to 200 degrees Celsius (top/bottom heat) and line a baking tray with baking paper. Toss the cauliflower, oil and spices in a large mixing bowl, then spread the florets out on the prepared tray with enough space between them. Roast the cauliflower for about 15–20 minutes until tender and starting to crisp. Remove from the oven and leave to cool slightly.Blend all the tahini sauce ingredients until smooth and creamy, adding a little more water if needed. Warm the tortillas in a pan for a few seconds. Top the tacos with lettuce, black beans, cauliflower, onions, tomatoes and avocado. Drizzle with tahini sauce and garnish with jalapeños, parsley or coriander, sesame seeds and lime wedges. Serve immediately and enjoy. The following information is not intended for publication dpa/tmn jfa yyzz a1 xlt cwg nhr
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