If you know me, you know I LOVE absolutely LOVE tacos, pastas and smoothies! I can eat either for breakfast/lunch or dinner. My love for veggies is known and I dint want to add just eggs to my taco all the time. I wanted something that was Indian plus had some kick with the salsa and with my all time favorite chutney/sauce – green chutney!
Husband and I eat these for brunch on weekends if he is not interested in chocolate pancakes. It’s filling, delicious and that sautéed garlic with cauliflower just hits the spot while binge watching Netflix! I put the florets to marination when I wake up and then start on with finishing all the chores and my workout and then its just me and these beautifully marinated cauliflower florets! I highly recommend to marinate them for at least 1 hour if you are in a rush. Two of these tacos for brunch alongside iced coffee keeps hubby and I full for good 3-4 hours.

I make this chutney at least once a week and it can be eaten with pastas/paranthas and works well with salads too. Pickled onions is the easiest thing to make while waiting on the cauliflower to bake. I do all that once I get the florets to bake in the oven. It’s the aroma from the masalas that gets you salivating and wanting to dig right in. I had some leftover and ate it the next day with boiled chickpea penne pasta and the green chutney and it tasted just as delicious!
If you do give this a try, tag me on Instagram – bammbi101

Ingredients –

• Cauliflower florets – 1 pack/one head
• Tortillas – 4
• Pickled onion – 1 small
• Sautéed garlic – 6 cloves

Cauliflower marination

• yogurt – 6 tbsp
• Red chilli powder – 2 tbsp
• Turmeric – 1 tbsp
• Garam masala – 3 tbsp
• Coriander powder – 4 tbsp
• Cumin powder – 1 tbsp
• Ginger paste – 3 tbsp

Pickled onion

• Onion – 1 (small, julienne cut)
• salt – 1 tbsp
• Lemon juice – 2 tbsp
• Water – enough to cover the onion slices.

Green chutney

• Cilantro – half of a bunch
• Mint leaves – handful
• Peanuts – handful
• Onion – 1 (small)
• Green chili – 1 (small)
• Jalapeno – 1
• Ginger (fresh grated) – 1 tbsp
• Lemon juice – 2 tbsp
• Cumin powder – 1 tsp
• Garlic – 2 cloves
• Salt – 1 tbsp

Mango pineapple salsa

• Green mango – half (chopped)
• Pineapple – 2 slices (chopped)
• Onion – 1 small
• Green onion – 1 small
• Cherry tomatoes – 5 (finely chopped)
• Lemon juice – 1 tsp
• Salt – 1 tsp

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Directions –

• Green chutney –
  Blend all the listed ingredients in a blender/processor and store in the fridge.
• Pickled onions –
  Chop the onion and place it in the salt, water and lemon juice mix for at least one hour.
• Salsa –
  Finely chop all the ingredients and place in the fridge.
• Marinate the florets in the masalas and yogurt combination in the fridge with a covered foil for 1-2 hours.
• Preheat the oven to 500 degrees.
• Make sure to bring the marinate florets to room temperature before putting it for baking. This reduces the cooking time. I usually keep it outside for 20-25 minutes before placing it in the oven.
• Line the baking tray with non-stick parchment paper and rub 2-3 tbsp of avocado oil on the paper and spread it with the help of a spatula.
• Place the florets one by one on the dish and mix it up in the oil.
• Bake in the oven for 20 mins. Keep an eye after 15 mins. If you like them to be extra crispy, leave in the oven for 5 mins extra but keep a check every few mins.
• Be careful while removing the tray from the oven.
• Meanwhile, heat up the tortillas or taco shells in the pan on both sides.
• Five minutes before timer, I start to sautee the garlic until light brown and once I remove the tray, I fold in the sautéed garlic into the florets and cover for 5 mins with a foil.
• Let it cool for 15-20 mins before serving on the tacos.
• Start with the florets on your taco shells followed by pickled slices of onion, salsa and green chutney.
• Enjoy while sipping on some margaritas, amigos!