- 1 large cauliflower
- 1 bag Masa harina (this is for the tacos, you can order pre-made corn tacos on-line or use flour tortillas if preferred)
- 100g Tempus No.8
- 6 large san Marzano tomatoes
- Dried Ancho chillies
- 1 head of garlic sliced through the equator
- Half a red onion
- Olive oil
- 50ml white wine vinegar
- 1 pack of barrel aged feta
- Caraway seeds
- Bunch coriander
Set oven to 190c
On a baking tray, half the tomatoes and sprinkle with ancho chilli powder and along with the halved garlic - dress with oil. Add to the oven roast for 20-30. Once roasted squeeze the roasted garlic out of the shell and add with the tomatoes to a blender or food processor and blitz with white wine vinegar, half an onion and a good slug of olive. Blitz until smooth, check the seasoning and reserve.
On a separate tray, break cauliflower into florets and place on a non-stick baking tray, crumble up the Tempus No.8 into small pieces and sprinkle over the caulifower with some olive oil and caraway seeds. Roast for 20-30 minutes until crispy, shaking occasionally to ensure the cauliflower is coated with the number 8.
Make the taco dough as per instructions on masa flour packet, press, dry fry and reserve in a covered container - alternatively you can use shop bought flour tortillas which should be gently warmed before use.
To serve, fill the taco with the roasted cauliflower, crumble over the feta, dress with the roasted tomato salsa and finish with some shredded coriander.