Taco: 6, blue corn
Cauliflower stems and leftovers: 200g
Smoked paprika: 15g
Ground cumin: 15g
Coriander seeds: 15g, half crushed
Fine sea salt: 8g
Black pepper: 8g
Olive oil: 100ml
Goat's cheese: 150g
Cream: 50ml
Dried ancho chilies: 2 (toasted in dry pan to bring alive again)
Sesame seeds: 100g, black and white (toasted)
Pepitas: 100g, toasted
Black pepper: 30g
Garlic: 2 gloves, crushed and chopped
Neutral oil: 200ml
Broccoli: Half head broccoli and stems (cut and fermented in a 2% salt brine for 1 week)
Spinach: 100g
Shallots: 2
Coriander: Half bunch
Jalapeños: 1
Garlic cloves: 1, grated
Fine sea salt: 15g
Ice cubes
Red onion: Half a red onion or carrot peel/cucumber peel
Rice wine vinegar: 50ml
Caster sugar: 30g
Fine sea salt: 15g
Get the recipe for a delicious cauliflower dish from OzHarvest in Sydney and learn to love your leftovers
Like every Refettorio around the world, OzHarvest in Sydney is working towards a future of zero food waste by using rescued and donated produce. It is also a space for bringing people together.
In the words of Head Chef Jez Wicks, "Cooking is a way to connect, to understand each other, to show love and be expressive." Sous Chef Lauren Evers shares her enthusiasm for the creativity and community focus of the project.
Making use of corn tortillas along with parts of vegetables that are sometimes thrown away, this delicious recipe is the fruit of their combined creativity.
Serves 6
Pre-heat the oven to 200°C. Cut the excess cauliflower stems and toss with spices, salt, pepper, oil and love. Grease an oven tray, add the cauliflower and place in the oven for 25 minutes or until golden and crispy. Set aside in a warm area.
Crumble goat's cheese into a bowl, whip in the cream and bring together until smooth but still thick, set aside.
Toast your ancho dried chilli in a dry pan to bring it alive again and take out the seeds. Do a dance. Place in a blender with sesame seeds, pepitas, garlic, seasoning and oil and blend until it's brought together and looks like a chilli oil/paste. This can be made weeks in advance, as it holds well in the fridge.
Cut the broccoli into small pieces. Put a medium size pot on the stove and bring a full pan of salted water to the boil and add spinach and shallot for 20 seconds, then drain and put in iced water. Drain and squeeze out water, add to a blender with the rest of the ingredients and pulse until it has come together. Season well with salt and extra virgin olive oil if needed.
You will have a half-moon of onion, or if using carrot or cucumber peel slice lengthways very thinly then toss with vinegar, salt and sugar and leave to steep for 1 hour. This is a quick pickle method and it's super quick when you want to add some spark to a dish!
Heat a pan on medium heat, brush each taco with water and add to the pan for
1 minute each side. Then place in a tea towel to keep warm. Put all your little yummy bits in bowls with some lime.
