Cauliflower tacos with apple salsa

Main course with Granny Smith apples from South Tyrol

Difficulty: easy
Preparation time: 45 min
Style: modern
Apple: Granny Smith
1 cauliflower with the South Tyrolean seal of quality
1 red onion
1 clove garlic
1 red pepper
1 dsp. flour
1 tsp. sugar
2 red chili peppers
1 tsp. cumin
1 dsp. powdered paprika
3 dsps. tomato purée
50 ml olive oil
1 tsp. oregano
1 tsp. rosemary
Salt to taste

For the spicy apple salsa
3 apples Südtiroler Apfel PGI (Granny Smith)
1 red pepper
1 chili pepper
1 red onion
1 lime
30 ml olive oil
1 tsp. pepper
1 tsp. honey
1 tsp. powdered paprika
½ tsp. cumin
Salt to taste

Other ingredients:
Corn tacos
Salad ingredients of your choice
Sarah Zahn Created by Sarah Zahn
Cauliflower tacos
Firstly, prepare the filling. Chop the cauliflower into small florets, slice the onion into rings and the pepper into strips, and chop the garlic clove finely. Preheat the oven to 200°C (fan-assist).

Transfer the vegetables to a baking tray. In a bowl, combine 1 dsp. flour, 1 tsp. sugar, 2 red chili peppers (sliced into fine rings), 1 tsp. cumin, 1 dsp. powdered paprika, 3 dsps. tomato purée, 50 ml olive oil, 1 tsp. oregano, 1 tsp. rosemary and salt to taste in a bowl and mix to make a marinade. Pour over the vegetables and distribute well. Bake for 20 to 25 minutes in pre-heated oven.

In the meantime, prepare the apple salsa. Finely dice the South Tyrolean Granny Smith PGI apples and transfer to a bowl. Finely dice one red pepper and one onion, and add to the apples. Mix well. Cut the lemons in half, juice them and pour the juice over the apple mixture. Combine 30 ml olive oil, 1 tsp. pepper, 1 tsp. honey, 1 tsp. powdered paprika, ½ tsp. cumin and salt to taste in a bowl. Stir into the apple mixture and refrigerate until serving.

Fry the tacos briefly on both sides in a little oil. Place a little salad in the centre followed by the cauliflower mixture and top with the apple salsa. Serve immediately.