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 ‘RA’. Nek minnit, a customer asked us what Raunchy Cauli was. And the name stuck.
Makes 12
For the Cauli
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
To Build
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)
Preheat oven to 80°C.
Place freshly cooked tortillas in stacks of six and wrap in foil, then place in preheated oven. Alternatively, use a tortilla warmer.
Blitz chipotles, mojo de ajo and lime juice in a food processor to combine into a paste. Scrape into a large bowl.
Bring a saucepan of water to the boil, add cauli florets and gently boil cauli for about 3 minutes. Drain in a colander.
Add cauli to chipotle paste mixture and stir through cauli to combine.
Heat oil in a large frying pan and add spicy cauli. Fry for a few minutes on each side, to brown the edges a little.
To build, dollop some avocado crema on to a tortilla, followed by about four florets of cauli and some cabbage, pico de gallo, salsa verde, coriander and a squeeze of lime. Top with a sprinkle of queso fresco, and a shimmy of chilli salt, toasted pepitas, fried shallots and hot sauce if you like it hot.
I’m a long-time tofu lover and when it comes to cooking it, I’ve tried it all. Baking, frying, grilling, shredding, slicing, crumbling . . . the list goes on. So, believe me when I say this is one of the best.
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