Cauliflower & Potato Tacos

I came up with this recipe for tacos to use up some extra cilantro I had in my fridge. This was really great and the perfect meal for a mild spring day (we ate them on my stoop).

I am pairing this with a hot new Remix of Banga (my song with Surfing Leons)

Cauliflower & Potato Tacos
(makes 6 tacos)


1 potato
1/4 of a cauliflower
1 habanero pepper
2 clove of garlic
2 tablespoons of olive oil
1 teaspoon of chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 onion (chopped)
1/2 jalapeño (chopped)
handful of cilantro (chopped)

Cilantro Dressing

3 tablespoons of olive oil
handful of cilantro
1 tablespoon of apple cider vinegar
1 clove of garlic
1 lime zested and juiced
1/4 cup of water


Chop the potato into larger cubes. Coat the bottom of the pan with grape seed oil and cook the potatoes with salt to taste over medium high heat until potatoes are browned and crispy.



Make a paste with the habanero (taking out seeds depending on how much heat you want) and two cloves of garlic  using a mortar and pestle.


Combine the paste with 2 tablespoons of olive oil, chilli powder, cayenne pepper, and salt. If you do not have a mortar and pestle you can probably just blend all of these ingredients with the habanero and garlic


Chop the Cauliflower in small pieces and toss the marinade until each piece of cauliflower is coated.

Cook the cauliflower until it is tender.
For the vinaigrette we will blend the olive oil, cilantro, apple cider vinegar, garlic, lime and water.


Warm 6 corn tacos. Fill each with potatoes and cauliflower. Add onion, jalapeno and cilantro.  Finish with dressing & enjoy!


2 Thoughts on “Cauliflower & Potato Tacos

  1. Shelly on July 29, 2013 at 7:25 pm said:

    This might be a dumb question (sorry) but how are you cooking the cauliflower?? Steam? Saute? These sound delicious! TFS :)

  2. Shanthony on July 30, 2013 at 2:07 pm said:

    Hey Shelly!

    Saute them! No oil needed since the marinade has quite a bit of oil in it.

    Bon Appétit!

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