Roasted Cauliflower Tortillas with Chimichurri by Tanerxaydin

Ingredients

• 1 head cauliflower, cut into bite-sized florets
• 200 g carrots, peeled and chopped
• 2-inch piece ginger, sliced
• 120 g coconut milk
• 100 g vegetable broth
• 1 bunch parsley, finely chopped
• 1 bunch cilantro, finely chopped
• 1 large garlic clove, grated
• 1-2 chilies, finely chopped (e.g., serrano or jalapeño)
• 1 shallot, finely chopped
• 2 tbsp red wine vinegar
• 1/4 cup olive oil, divided
• 1 lime, zest and juice
• 1/2 cup sour cream
• 100 g (3.5 oz) feta cheese, crumbled
• 1/2 cup pickled red onions
• 10 small wheat tortillas
• 1/2 tsp salt, to taste
• 1/4 tsp black pepper, to taste

Instructions

1. Place chopped carrots and sliced ginger in a pot with 1 tbsp olive oil. Sauté over medium heat for 3-5 minutes until slightly softened. Deglaze with vegetable broth and coconut milk. Bring to a simmer and cook for 10-15 minutes, until carrots are very soft and the liquid has reduced. Blend into a smooth purée using an immersion blender and set aside.
2. Preheat oven to 180°C (350°F). Spread cauliflower florets on a baking sheet lined with parchment paper. Drizzle generously with 2 tbsp olive oil and roast for 12-15 minutes, until slightly golden and tender-crisp.
3. While cauliflower roasts, combine finely chopped parsley, cilantro, chilies, shallot, grated garlic, lime zest, lime juice, and red wine vinegar in a bowl. Add 1 tbsp olive oil, mix well, and season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Chill until ready to use.
4. Crumble the feta cheese and combine with sour cream in a bowl. Blend lightly with an immersion blender or whisk until smooth. Adjust consistency with a bit of water or more sour cream if needed.
5. Once cauliflower is done, toss it with 2-3 tbsp of the prepared chimichurri. Warm the tortillas in a dry pan or toaster for 30-60 seconds per side until pliable.
6. Spread a layer of the carrot-ginger purée on each warm tortilla. Top with the roasted chimichurri cauliflower, and drizzle generously with the feta sauce. Garnish with pickled red onions for a tangy finish and serve immediately.