Want to enjoy the best that Dallas restaurants have to offer without ever leaving your home? Our new recurring feature, Dish Pirate, will help you bring the city’s robust dining scene to your kitchen.
Resident Taqueria ,located in Lake Highlands, specializes in made-to-order tortillas topped with seasonal and local produce and meats. One of their most talked about dishes is the caramelized cauliflower taco. A warm tortilla is topped with caramelized cauliflower, oven roasted kale, epazote aioli, and pepitas. It’s one of the best tacos I’ve ever had and probably the easiest to make.
All of the ingredients can be found at your local grocer with the exception of epazote. Epazote is a pungent herb used in Latin American cooking and teas. I had trouble getting my hands on it but researched some substitutions and found that coriander and tarragon will give a similar flavor. For garlic oil I combined 1 tsp olive oil and 1/2 tsp garlic water, which is the liquid found in jarred chopped garlic.
Inspired by: Chef Andrew Savoie
Recipe (Yields 4 tacos)
Ingredients:
Tacos
4 flour tortillas
1 cup cauliflower, sliced
3 cups kale, tough stem removed
1/2 cup salted roasted pepita seeds
2 Tbsp vegetable oil, divided in half
salt & pepper
Aioli
1/2 cup mayonnaise
2 Tbsp fresh lemon juice
1 1/2 tsp garlic oil
1/2 tsp tarragon
Directions:
1. Preheat oven to 400 degrees.
2. Place kale on sheet pan, lightly drizzle with 1 Tbsp vegetable, and season with salt and pepper. Roast on 400 degrees for about 7 minutes or until it begins to darken on the edges. Remove from oven and set aside.
3. Slice cauliflower to 1/4 inch thickness. Heat 1 Tbsp vegetable oil over medium heat. Add cauliflower to heated oil and season with salt and pepper. Caramelize both sides until golden brown. Remove from pan and set aside.
4. Prepare aioli by combining all ingredients.
5. Warm tortillas over medium heat in the same pan you cooked your cauliflower in.
6. Remove tortillas and build your tacos! Tortilla, kale, cauliflower, aioli and pepitas.
Resident Taqueria is one of over 20 taquerias that will be serving fresh made tacos on April 28 at Taco Libre at the Dallas Farmers Market.
For sure have that caramelized cauliflower taco but also make sure you check out several others like, Cedars Social’s dessert taco with Abuelita chocolate topped with a Mexican vanilla marshmallow and crumbled graham cracker and Casa Komali’s Taco de Oro made with wagyu beef, salsa negra with black truffle oil, and 24-karate gold flakes. And serving something they aren’t quite sure of yet will be Gino Rojas of Revolver Taco Lounge, Dallas’ only James Beard Award Semifinalist.
To find out more about Taco Libre visit their website here.
