El Taco Roasted Cauliflower + Guac and Roll Salsa Macha + Pink Peppercorn Lemon Thyme Pineapple Sauce

Name: El Taco Roasted Cauliflower + Guac and Roll Salsa Macha + Pink Peppercorn Lemon Thyme Pineapple Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Latin/South American
Ingredients: 1 head of cauliflower, broken into relatively similar size pieces; 2 tablespoons olive oil; 2 tablespoons Spiceology El Taco Salt-Free Seasoning; 1 bunch of red grapes; sliced radish; fresh cilantro; 2 tablespoons Pineapple Pink Peppercorn Sauce; 2 tablespoons Guac and roll Salsa Macha; 1 cup diced pineapple; 1 tablespoon Spiceology Pink Peppercorn Lemon Thyme Salt-Free Seasoning; 1 cup grapeseed oil; ¼ cup olive oil; 6 garlic cloves, peeled; 1 cup toasted macadamia nuts; 4 dried guajillo chiles, seeds removed; 4 dried ancho chiles, seeds removed; 5 dried chiles de árbol (these are hot and can be excluded if desired); 2 tablespoons Spiceology Guac and Roll Salt-Free Seasoning

Roderick LeDesma

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Cuisine

Latin/South American

Ingredients

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1 head of cauliflower, broken into relatively similar size pieces
2 tablespoons olive oil
2 tablespoons Spiceology El Taco Salt-Free Seasoning
1 bunch of red grapes

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sliced radish
fresh cilantro
2 tablespoons Pineapple Pink Peppercorn Sauce
2 tablespoons Guac and roll Salsa Macha

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1 cup diced pineapple
1 tablespoon Spiceology Pink Peppercorn Lemon Thyme Salt-Free Seasoning

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1 cup grapeseed oil
¼ cup olive oil
6 garlic cloves, peeled
1 cup toasted macadamia nuts
4 dried guajillo chiles, seeds removed
4 dried ancho chiles, seeds removed
5 dried chiles de árbol (these are hot and can be excluded if desired)
2 tablespoons Spiceology Guac and Roll Salt-Free Seasoning

Directions

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Preheat oven to 450° F.
Toss cauliflower in olive oil and el taco seasoning till evenly coated.
Place cauliflower on a sheet pan in an even layer.
Roast till tender and browned about 20 minutes. 5 minutes before the cauliflower is done, take out and put the grapes on the tray with them and put back in the oven.
Plate with pineapple sauce, salsa macha, radish and cilantro.

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Combine in a blender and puree till smooth.

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In a medium, saucepot combine oils and heat over medium heat.
Add in the garlic cloves, fry them till golden brown and remove.
Add the chiles in to the oil (in batches if your pot doesn’t hold them all). They will puff up and start toasting, remove when they are fragrant and lightly toasted. Remove from oil. (keep an eye on them, as they can burn quickly).
Let your oil cool slightly.
In a food processor put chiles, macadamia nuts, garlic, guac and roll seasoning and pulse till everything is rough chopped. Turn on and stream in the oil. It should be coarsely chopped.