Mexican Pickled Cauliflower Salad Coliflor Encurtido Recipes

ESCABECHE

Steps:

• Slice and chop all of the vegetables and peppers into uniform size. You can slice into strips or rounds. Don't make the pieces to thick so that they will marinate and pickle easily. Set aside.
• In a large skillet, heat the grapeseed oil to medium heat. After a minuts, add the cauliflower and carrots. Saute for 3-4 minutes.
• Add in the onions, jalapeños, serrano and habanero. Saute for another 2 minutes.
• Add in the bay leaves, oregano and peppercorns. In a large measuring cup, add the vinegar, water and sugar. Season to taste with salt. I like mine a little more salty. Pour into the skillet with vegetables. Stir well and cook on low for 3 minutes. Remove from heat and let cool at room temperature. Once cooled, store in an airtight container in the refrigerator. Will keep for 6-8 weeks.

MEXICAN INSPIRED CAULIFLOWER TACOS

Steps:

• Preheat oven to 450 and line a large lined baking sheet.
• While the oven is heating, stir together the spice mix in a small bowl and chop cauliflower in bite sized florets. Then put them into a large bowl and lightly coat with avocado oil (or veggie stock if oil free).
• Spinkle the spice mix overtop the cauliflower and gently toss again to coat each floret evenly with the spices.
• Spread the spiced cauliflower onto the lined baking sheet and bake for about 25 minutes.
• While the cauliflower is cooking, prepare all of your desired taco fillings and dressing.
• Once cauliflower is done simply the fill your warmed tortilla, add a squeeze of fresh lime and then drizzle Cilantro Lime Crema overtop!

MEXICAN CAULIFLOWER RICE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add tomato sauce, chicken broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, oregano, and pepper. Stir to combine.
• Add cauliflower rice and mix well. Cover and cook until cauliflower is heated through, about 3 minutes. Uncover and cook, stirring occasionally, until liquid evaporates and rice appears dry, about 15 minutes.

MEXICAN PICKLED CAULIFLOWER SALAD (COLIFLOR ENCURTIDO)

Steps:

• Blanch cauliflower 3 to 4 minutes in boiling water. Do not overcook, as it should retain some crispness.
• Drain and immerse in ice water to chill, then drain well.
• Make dressing by heating remaining ingredients (except cilantro) until the salt dissolves and flavors have begun to meld. Do not boil it.
• Pour dressing over cauliflower and toss well.
• Let salad marinate at least one hour, or overnight.
• Add cilantro just prior to serving.