Tajín Cauliflower Bites Recipes
TAJíN CAULIFLOWER BITES
Tajín is a classic Mexican seasoning made from lime, chilli and salt. It works so well on these moreish cauli bites with the cooling soured cream
Provided by John Gregory-Smith
Categories Side dishes, Starter
Time 45m
Yield Serves 4 as a starter
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Pour the olive oil, 2 tbsp of the chipotle paste and the garlic granules into a large mixing bowl. Season with salt and mix well. Add the cauliflower florets and toss together. Tip into a roasting dish with any leaves and mix well. Roast for 35-40 minutes or until charred and smoky.
- Mix together the remaining chipotle paste and soured cream in a serving bowl.
- To serve, tip the cauliflower florets onto a serving plate and drizzle over the remaining oil. Scatter over the Tajín and serve with the chipotle soured cream for dunking.
Nutrition Facts : Calories 232 calories, Fat 17.1 grams fat, SaturatedFat 6.1 grams saturated fat, Carbohydrate 11.7 grams carbohydrates, Sugar 8.6 grams sugar, Fiber 4.1 grams fiber, Protein 5.9 grams protein, Sodium 1.1 milligram of sodium
15 TASTY WAYS TO USE TAJIN
Give your weekly menu a Mexican kick with these delicious Tajin recipes! This fantastic seasoning is a little spicy, wonderfully limey, and totally irresistible.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
CAULIFLOWER TAGINE
Fragrant North African spices mingle with cauliflower, vegetables and lemon to create this exotic and easy vegetarian meal. We served this dish and the residents' were delighted - I held back on the spices but not entirely! However, the couscous wasn't as well received; we had to opt for orzo but the residents' would have preferred r i c e! I can't fight "cultural appetites" any longer. :)
Provided by Manami
Categories Stew
Time 48m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.
- Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
- Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.
- Bring to a boil, breaking up tomatoes into large chunks with a spoon.
- Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.
- Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender.
- To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.
- Sprinkle almonds and cilantro over each serving.
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- On a sheet pan, mix together chopped carrots, chopped onion, whole garlic bulb, oil, cumin, curry powder, and salt. Spread in a single layer and roast for 15-20 minutes, until vegetables are tender.
- Peel the garlic skins from each of the cloves. Discard the skins. Transfer roasted vegetables to a bowl along with the roasted garlic, tahini, worchestershire sauce, and apple cider vinegar. Blend until smooth. OPTIONAL: For a thinner consistency, mix with milk, coconut milk, or chicken/vegetable stock.
- Reserve some of the sauce for dipping the cauliflower. Toss the remaining sauce with cauliflower. Spread on the same sheet pan and roast for 15-20 minutes, until cauliflower is crisp on the outside and tender on the inside.
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