Creating a recipe that includes my favourite cooking oil/fat, GHEE, is not hard when it's as good as it is! This stuff is a heavenly and I want the world to know about it!
Just some of ghee's benefits:
Stands up to high-heat cooking because of its high smoke point
The milk solids are removed from it so it can stay out of the fridge (tempted to take it on a canoe trip, where luxuries are few and ghee would be a dream!). It's basically butter oil.
Most importantly - the flavour. The first time I made it, I told someone it tastes like a buttery cookie but without sugar. It's just... hard to explain, but amazing. Heaven one earth. Delicious. Should I go on?
Ghee is super easy to make yourself, even though I was sent some from the wonderful Toronto based company, Lee's Provisions! I use this tutorial from My New Roots to make my own!
But, basically melt a block of butter on the stove and simmer until foam appears. Using a spoon skim the foam off the top. Keep simmering until the second foam appears and remove that as well, but you don't have to. The milk solids will have sunk to the bottom, so you can stop now if you want clarified butter. But I love the flavour of ghee, so you can keep going! As you keep simmering the milk solids will become golden brown and ghee becomes darker (stop before it's burnt!). The key is that deep golden colour... you'll know when you smell it. AMAZING! I then strain mine through a paper towel over a jar and store at room temperature.
Now for the TACOS!! These cheesy, filling, & flavourful roasted cauliflower tacos are topped with the most amazing creamy cashew-based Asian sauce. Limiting inflammatory ingredients like dairy and sugar and replacing them with ghee, cashews, and dates makes this fresh recipe that much better! The ghee makes the cauliflower have a rich, cheesy taste and keeps your hunger at bay with all them healthy fats.
Roasted Cauliflower Tacos with Creamy Asian Sauce
Serves 2-4 as a meal, 4-6 as an appetizer // Paleo, Whole30, No Sugar Added, Vegetarian, Gluten Free, Dairy Free
1 medium sized cauliflower, core removed, and the florets chopped into bite sized pieces
1/2 cup almond flour
2/3 cup almond milk, or other milk
2 Tbs ghee, melted (homemade, or I used Lee's Provision's Plain Jane Ghee - based out of Toronto! Holla!) or coconut oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 tsp baking powder
1/2 cup (80g) raw cashews, soaked (soak 1/2 cup in water in the fridge, overnight. In the morning rinse well. Can store covered in fridge until ready to use that evening.)
1 medjool date, pitted
2 1/2 Tbs coconut aminos (or soy sauce if not soy/gluten free)
2 Tbs water
1 tsp rice vinegar
1/2 tsp sesame oil
1/4 tsp salt
Pinch red pepper flakes
1 Boston lettuce, or any lettuce would do!
1 small beet, peeled and slivered
1-2 carrots, peeled and slivered
Sesame seeds (optional)
Green onions (optional)
Preheat oven to 400F
In a medium sized bowl, mix together almond flour, almond milk, melted ghee, salt, pepper, and garlic powder. Finally, mix in baking powder.
Dip each piece of cauliflower into mixture and let excess drip off and place on baking tray.
Bake on lower rack for 20-25min
While cauliflower is baking, place the soaked cashews, medjool date, coconut aminos (or soy sauce), water, rice vinegar, sesame oil, salt, and red pepper flakes into a magic bullet, blender, or food processor and blend until smooth, scraping down the sides as needed. Scoop into a small bowl.
Remove cauliflower from oven and let cool slightly before serving.
To serve, place some beet and carrot slivers onto lettuce leaf and top with a few cauliflower pieces. Drizzle with sauce, top with green onions and sesame seeds (optional) & ENJOY!
* Best eaten fresh, however cauliflower will keep in fridge for up to 3 days and then reheated to 350F. Sauce will keep in the fridge for up to 1 week.
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