Curried Cauliflower & Carrot Tacos

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#apartment5c : Curried Cauliflower & Carrot Tacos Topped with Crunchy Smoked Paprika Chickpeas and Fresh Scallions
serves 6-8


Jamaican curry has a much different flavor profile than Indian “curry.” More sweet than heat, and made with allspice instead of cardamom. The key to making Jamaican curry properly is the technique called “scalding” - or cooking the curry in hot oil first.
Enjoy and follow @apartment5c


4 : carrots
1 : head of cauliflower
1 : sweet onion
3 : cloves of garlic
1 : can of chickpeas
1 : scallion
corn tortillas 


grapeseed oil
Jamaican curry
bay leaves
sea salt
black pepper
granulated garlic
smoked paprika
hot paprika  
cumin


#apartment5c: I always get started with music. Sometimes caught in indecision or randomness, i hit shuffle and let fate decide. Other times, I let a mood, the weather, or nostalgia do the choosing. Music and food always make a beautiful pairing. 
#SpotifyPlaylist: sampled originals 



part 1 : prep! 
Start by breaking down the cauliflower into bite sized pieces, set aside.
Peel and chop the carrots, set aside. 
Peel and slice the onion and garlic, set aside.
Preheat the oven to 425.
Open and strain the can of chickpeas, but please save and refrigerate the liquid because it’s useful for other recipes (aquafaba!)
Dry the chickpeas as much as you can on paper towels and toss them on a baking sheet with two tablespoons of grapeseed oil , sea salt and black pepper. 
Put this into the oven for 45 minutes. (*I added 2 teaspoons of paprika after 30 minutes of baking)


while this is baking...


part 2 : curry the veggie
Heat about three tablespoons of grapeseed oil in a large pot over medium heat. 
Add the onions to the pot and let it sweat until softened.
Bring heat to high and add the garlic and season with 1 ½ tablespoons of curry.
Let the curry scald for about one minute.
Add the carrots to the pot, and season with bay leaves, sea salt, black pepper, granulated garlic, smoked paprika, hot paprika, cumin. I usually start with 1 teaspoon of each, and adjust up as a cook.
Add ½ cup of water and put the lid on to simmer.
After about 5-7 minutes add the chopped cauliflower and stir to combine. 
Simmer until the cauliflower is tender.


*check the chickpeas


part 3 : finalize dish
Finely chop the scallion, set aside.
Heat a few drops of grapeseed oil over medium high heat in a skillet.
Sear each side of the tortillas- about 15-30 seconds on each side. 
Pile them up for assembly.
Carefully spoon the curried cauliflower into each tortilla and top with crunchy chickpeas and scallions. enjoy!


If you try this recipe, post a pic and tag @apartment5c :) 
 

Amanda Woolery