Greetings fellow steempunks. Ready for the weekend? Though I will have to wait till Monday to start our weekend, already looking forward to experimenting in the kitchen. Found some amazing new things and can't wait to give my ideas a go.

Since a few days, monsoon or the rainy season has started. I have been soaked wet for a few times already, luckily it's still quite hot. But anyway on days filled with rain like these there is nothing better than spending hours in the kitchen on my free day.

I know I am a kitchen nerd hehe!

CRISPY TURMERIC COCONUT CAULIFLOWER TACOS WITH BELL PEPPER SAUCE AND SWEET AND SOUR COLESLAW

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INGREDIENTS (serves 2)

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4-6 tortillas or soft shell tacos

For the battered cauliflower

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1 small to medium cauliflower, broken down into pieces
½ cup unsweetened coconut milk
1/2 lime, juice + zest
½ cup panko breadcrumbs
½ cup cornmeal
½ cup unsweetened shredded coconut
1/2 tsp turmeric powder
1½ tsp paprika powder
1 tsp ground cumin seeds
1 tsp garlic powder
Black pepper and sea salt, to taste

For the sweet and sour slaw

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1 cup kale, shredded
1 cup red cabbage, shredded
1 cup carrots, shredded
1 lime/lemon, juice only (use less if using lemon, 1 lime = 2 tbsp)
1 tbsp apple cider vinegar
1 tbsp maple syrup
Black pepper and sea salt, to taste

For the bell pepper sauce

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1/2-3/4 cup bell pepper, roughly chopped
1 clove of garlic
3 tbsp unsweetened coconut milk
1/2 lime, juice only
Black pepper and sea salt, to taste

DIRECTIONS

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1. Preheat the oven to 400F or 200C.
   2 To make the cauliflower batter, whisk together the coconut milk, lime zest, lime juice, and salt in a shallow bowl or plate. In another shallow bowl or plate, combine the panko, cornmeal, shredded coconut, smoked paprika, cumin, garlic powder, turmeric, salt, and pepper. Stir well.
2. Line a baking sheet with parchment paper or use a silicone mat instead. Take a piece of the cauliflower and place it in the coconut milk mixture, make sure all sides are well coated. Next, roll the cauliflower through the panko mix, pressing it down and making sure it is evenly coated on both sides. Transfer to the baking sheet. Repeat with all remaining pieces of cauliflower.
3. Bake the battered cauliflower in the preheated oven for 20 minutes or until golden brown on all sides. Flip halfway through.
4. While the cauliflower is baking, make the bell pepper sauce. Combine all ingredients in a small blender or food processor and process until smooth. Set aside.
5. In a small bowl, combine all wet slaw ingredients and whisk well until combined. Add all slaw ingredients to a large bowl and pour wet ingredients over the slaw. Toss to combine. Set aside.
6. To assemble the tacos place a heated tortilla or soft shell taco on a plate, top with a bit of the slaw, a few pieces of the crispy breaded cauliflower and top with the bell pepper sauce.

WISHING YOU ALL A BEAUTIFUL WEEKEND!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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