| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
Yield 4 servings
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Ingredients
Tortillas
- 2 cups masa harina
- 1½ to 2 cups hot water
- 1 teaspoon Salt
- ¼ teaspoon cumin
Cauliflower
- 4 cups cauliflower florets
- 3 tablespoons olive oil
Jerk Seasoning
- 1 teaspoon Salt
- ½ teaspoon brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon white pepper
- ½ teaspoon allspice
- ¼ teaspoon oregano
- ¼ teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon ground cloves
- ⅛ teaspoon cayenne
Cilantro Lime Slaw
- 2 cups Carrots julienned
- 2 cups red cabbage shredded
- ½ cup cilantro chopped
- ½ cup green onions sliced
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 lime zested
Ingredients
Tortillas
Cauliflower
Jerk Seasoning
Cilantro Lime Slaw
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Instructions
For the Tortillas
- In a large mixing bowl, combine the masa harina and salt. Gradually add water and stir the mixture with a spoon until an evenly mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball.
- Portion the dough. Use a spoon or a medium portion scoop to portion the dough into a 2-tablespoon ball, approx. the size of a golf ball. Then use your hands to roll the ball until it is nice and round.
- Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
- Heat a non-stick skillet over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.
- Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out. Repeat with the remaining tortillas.
For the Cauliflower
- Combine jerk seasoning ingredients in a small bowl and stir until mixed well.
- Add cauliflower to a large bowl. Pour in oil and add seasoning blend. Mix until well-coated.
- In an oiled skillet, add the seasoned cauliflower and cook on medium heat stirring occasionally until cauliflower is tender.
For the Slaw
- Put the julienned carrots and shredded cabbage in a large bowl.
- In a small bowl, whisk the remaining ingredients together.
- Pour it over the cabbage and carrots and stir until everything is evenly coated. Let slaw chill in the refrigerator.
Assembly
- Lay down a tortilla and top with cauliflower and slaw. Enjoy!
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