Fenugreek Spiced Fried Cauliflower Tacos with Red Pepper Chutney & Yogurt
- Milk
- Wheat
- Eggs
- Soy
Ingredients
1 teaspoon
Garam Masala
5 teaspoon
White Wine Vinegar
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Red Pepper Jam
10 ounce
Cauliflower Florets
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 teaspoon
Fenugreek
¼ ounce
Cilantro
½ unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce. Cut cauliflower florets into 1-inch pieces. Grate cucumber into a strainer over a medium bowl on the largest holes of a box grater. Dice tomato into 1/4-inch pieces. Halve, peel, and mince half the shallot (all the shallot for 4). Roughly chop cilantro.
Place fenugreek in a medium microwave-safe bowl with enough water to cover seeds. Stir gently until seeds settle at the bottom of the bowl. Cover tightly with plastic wrap and microwave for 60 seconds. Set aside to soften.
In a small bowl, add red pepper jam, minced shallot, half the cilantro, half the vinegar, and 1 TBSP olive oil (2 TBSP olive oil for 4 servings). Stir to combine; season with salt and pepper.
Gently press out any exess liquid from the grated cucumber. Discard liquid and add transfer cucumber to the medium bowl used for liquid.
To the bowl with cucumber, add yogurt, half the garam masala, remaining vinegar, a pinch of salt, and pepper. Stir to combine and set aside inthe fridge until ready to serve.
In another medium bowl (use a large bowl for 4 servings), whisk together tempura mix, fenugreek seeds (draining first), remaining garam masala, 1/2 cup water, 1/2 tsp salt (1 cup and 1 tsp salt for 4), and pepper. TIP: If mixture is too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.
Stir in cauliflower until fully coated.
Heat a 1⁄3-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Line a plate with paper towels.
Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower. TIP: Don’t overcrowd the pan! You will need to work in batches.
Cook until cauliflower is golden brown and crisp, 2-3 minutes per side. Using a slotted spoon, transfer to paper- towel-lined plate. Immediately season with salt.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates; fill with cucumber yogurt sauce, cauliflower and diced tomatoes. Drizzle with chutney and sprinkle with remaining cilantro. Serve.
