Cauliflower cheese taco shells w/ smokey mackerel & spiced honey mustard potato salad 🌮

Who knew cauliflower could taste so good!

(Cooking time: 3 hrs)

(Serves: 4)

INGREDIENTS:

(Cauliflower cheese taco shells)

  • 2 large cauliflowers
  • 2 whisked eggs
  • 130g grated mozzarella cheese OR parmesan
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt

(Smokey mackerel)

  • 1 packet of smoked mackerel
  • 1/4 teaspoon of nutmeg
  • 1/4 red onion thinly diced
  • Juice of 1/4 of a lime
  • 1 tablespoon of finely cut pomegranate flower

(Honey mustard potato salad)

  • 1 large raw sweet potato
  • 1 large raw white potato
  • 1/2 teaspoon cayenne
  • 1 small teaspoon garlic powder
  • 1 teaspoon of sea salt
  • 3 large tablespoons of light mayonnaise
  • 1 small teaspoon of honey
  • 1/2 teaspoon squeezy mustard
  • Juice of 1/4 of a lime
  • 8 diced jalapeños
  •  1/2 teaspoon curry powder
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • Diced spring onion

(Toppings)

INSTRUCTIONS:

  1. Firstly, prepare the honey mustard potato salad. Dice the raw potato into small cubes.
  2. Preheat the oven on grill settings on medium heat.
  3. In a large pan add one tablespoon of oil and heat it in the oven for four minutes.
  4. Season the potatoes with cayenne pepper, sea salt, garlic powder and one tablespoon of oil.Processed with VSCO with u5 preset
  5. Add the seasoned potato cubes to the pan and let it grill till dark golden brown.
  6. Once it’s cooked, let it cool. In the meantime prepare the honey mustard dressing mixing mayonnaise, honey, squeezy mustard, spring onions, curry powder, sesame seeds, lime juice and jalepeños.
  7. When the potatoes are cool, gently mix the dressing into the potatoes and let it sit in the fridge.Processed with VSCO with u5 preset
  8. Next, cook the mackerel on medium heat until it’s soft enough to flake.
  9. Once it’s cooked take it out of the oven and shred the fish using a fork, add some finely cut pomegranate flower, red onions, nutmeg and lime juice. Place it to one side and start on the cauliflower cheese taco shells.Processed with VSCO with u5 preset
  10. Wash the cauliflowers clean and cut into florets.
  11. Grate all of the cauliflower except the bitter stalks.
  12. Using a tightly sealed microwave container, cook the riced cauliflower for five minutes. When it’s done steaming take it out of the microwave, mix it and let it cool until cold.
  13. Then use a nut milk bag to squeeze ALL the water out of the cauliflower rice. The more water drained out of it the better, plus the juice of the cauliflower is so sweet and delicious to drink.
  14. In a bowl mix the dry cauliflower pulp with eggs, grated mozzarella, salt, and garlic powder, then bind the mixture together with your hands. Processed with VSCO with u5 preset
  15. Separate the cauliflower taco dough into eight even balls.
  16. Use a spatula to mould the tacos into flat circles on a large pan with parchment paper. Processed with VSCO with u5 preset
  17. Cook the tacos for 15- 20 minutes on grill settings on medium heat.
  18. When they are cooked carefully flip them over and gently bend and place the tacos into a stainless steel taco holder. Processed with VSCO with u5 preset
  19. Now you can assemble the tacos with the smoked mackerel, the potato salad, some spring onions, pomegranate seeds, a sprinkle of pomegranate flowers and a teaspoon of THE COOLER | Nikki’s Pepper Pots

And it’s finally done! Processed with VSCO with u5 preset

Hopefully, you enjoy this more than corn tacos.

Oh and don’t forget to squeeze fresh lime juice and jalapeños on top!

Till next time,

Shanice Harris x

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