Cauliflower tacos with cabbage slaw and walnut romesco recipe

Cauliflower tacos with cabbage slaw and walnut romesco recipe from Eat Like A Legend: Delicious, Super Easy Recipes to Perform at Your Peak by Dan Churchill, $45, published by HarperCollins. Photo / Israel Palacio and Victor Bustos

Performance food from Dan Churchill, Chris Hemsworth’s chef.

These tacos are packed with flavour and super simple.

Cauliflower tacos with cabbage slaw and walnut romesco recipe

Serves 4

Preparation time 10 minutes

Cooking time 30 minutes

Romesco ingredients

• 1/3 cup raw shelled walnuts
• 1/3 cup drained firm tofu
• 1/4 cup red wine or sherry vinegar
• 1/4 cup drained jarred roasted red peppers
• 3 Tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 garlic cloves, smashed and peeled
• 1/2 cup roughly chopped red onion

Taco ingredients

• 2 Tbsp extra-virgin olive oil
• 1 Tbsp smoked paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp kosher salt, divided
• 1 tsp ground black pepper, divided
• 1 medium head cauliflower, cut into florets
• 1/2 head red cabbage, shredded (if you have the mandoline attachment, use it)
• 1 small carrot, julienned (if you have the mandoline attachment, use it)
• Zest and juice of 2 limes
• 8 corn tortillas
• Small handful of roughly chopped cilantro

Romesco method

1. Heat the walnuts in a dry medium skillet over low heat and toast, shaking and tossing occasionally, until they smell extra nutty, 1 to 2 minutes.

2. Transfer the walnuts to a small food processor; add the tofu, vinegar, peppers, olive oil, salt, pepper, garlic, and onion; and blitz to a coarse puree. Season with more salt and vinegar to taste.

Taco method

1. Preheat the oven to 400ºF. In a large bowl, stir together the olive oil, paprika, cumin, coriander, oregano, garlic powder, and 1/2 teaspoon of both the salt and pepper, then add the cauliflower and toss to coat well. Transfer to a large baking sheet (lined with parchment paper for easy cleanup) and roast, tossing halfway, until the cauliflower is tender and golden with dark spots, 15 to 20 minutes.

2. Meanwhile, in a medium mixing bowl, combine the cabbage, carrot, lime zest and juice, and the remaining salt and pepper, toss well, and set aside while the cauliflower cooks.

3. Heat a dry large skillet over medium heat. Heat the tortillas in batches, giving them a minute on each side to heat them through. As they’re done, transfer them to a clean kitchen towel and wrap to keep them warm as you heat the rest.

4. Bring everything to the table and make tacos with the cabbage mix, cauliflower, romesco sauce, and chopped cilantro.

Eat Like A Legend: Delicious, Super Easy Recipes to Perform at Your Peak by Dan Churchill, $45, published by HarperCollins. Photo / Israel Palacio and Victor Bustos

From Eat Like A Legend: Delicious, Super Easy Recipes to Perform at Your Peak by Dan Churchill, $45, published by HarperCollins