• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Roasted Cauliflower and Plantain Tacos

March 13, 2019 by Joy the Baker 9 Comments

Jump to Recipe

I woke up last weekend and thought, TORTILLAS. 

The thing about thinking tortillas so fiercely is that you’re likely to make tortillas from scratch. 

Of course, once you start making tortillas from scratch it’s hard to not.  They’re so fresh and tender, such little clouds of soft corn, well…  there’s no going back. 

This is an invitation and a warning.  Make the tortillas.  You’ll never stop. 

Here’s what you’ll need for taco town: 

•  masa harina (instant corn masa that you can find in most grocery stores) for making tacos from scratch. It’s really so easy and totally fun – just get yourself a tortilla press! 

•  cauliflower cut into bite-size chunks and plantain sliced to bite-size too.  We’ll roast these darlings with salt, pepper, and smoked paprika to tender and sizzling. 

•  fresh cilantro and fresh basil to make a quick pesto.  Lemon and olive oil, shallots and garlic, salt and pepper for the pesto too! 

• avocado, lime wedges, and extra cilantro for topping the tacos. 

This recipe is from our friend Maggie’s lovely new book A New Way To Food! We made her Cacao Brownie Bark last month. 

It’s all so satisfying. Let’s make! 

First we’ll roast up the vegetables. 

I think the cauliflower and plantains make cozy pan-mates so place them side-by-side in a more or less single layer. 

Drizzle generously with olive oil.  Two or three tablespoons will do! 

Sprinkle with salt and fresh cracked black pepper and smoky paprika.  

Give the cauliflower a toss to coat in the oil and seasoning.  Give the plantains a toss to coat as well.  Ease everything into a single layer and bake until tender and golden, giving each side a flip of two while roasting. 

While the filling roasts, we’ll make the tortillas!

To the instant corn masa add salt.  That’s it – just a little kick to bring up the flavor. 

Add water to the corn mixture and stir.  As the masa starts to absorb the water the mixture will come together. Once it binds around the spoon, gather it in the bowl and knead gently with your hands.  You’ll want the mixture to be moist but not sticky wet.  

Gather the masa into a disk and cover the bowl with a damp towel.  Rest for 30 minutes (the masa, not really you unless you need to), and allow the masa to absorb the liquid.  

Divide the rested dough into 12 equal parts, ball em up and press them between the plates of your tortilla press. Use either parchment paper or a plastic bag to cover the metal plates, making the tortillas easy to remove once pressed. 

Press many and allow them to rest on a clean dish towel  before light frying them.  

One more step! 

It’s all wonderfully worth it.  

Pulse together a pesto.  Cilantro and basil to start.  Shallot and garlic for fun. 

Lots of lemon, salt and paper, and olive oil.  Blended to bright green, smooth and emulsified.  

The recipe makes enough sauce for the tacos and for your scrambled eggs the next morning.  

It’s just smarts. 

Toast up the tortillas on the gas stovetop before taco-making.  A little char is what we’re looking for. 

Top with roasted cauliflower and plantains – a few pieces of each. 

Top each taco with a slice or two of ripe avocado. 

Drizzle with pesto and tear a few fresh herbs across the top.  

Stand around the kitchen counter with a few friends and eat these tacos straight over the sheet pan.  We’ve come so far we don’t even have time for plates.  

Have a few – we are WELL. 

Photos with Jon Melendez.

Recipe inspired but and lightly adapted from A New Way To Food by Maggie Battista. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Cauliflower and Plantain Tacos

Pin Recipe
Print Recipe

Ingredients

Scale

For the Tortillas:

  • 2 cups masa harina (instant corn masa)
  • 1/2 teaspoon sea salt
  • 1 1/4 cup water

For the Vegetables:

  • 2 cups cauliflower florets
  • 1 large ripe plantain
  • 2 – 3 tablespoons olive oil
  • 1/4 – 1/2 teaspoon smoked paprika
  • sea salt and fresh cracked black pepper
  • lime wedges
  • fresh cilantro
  • sliced ripe avocado

For the Lemony Pesto Sauce:

  • 1 small bunch cilantro, about 10 sprigs, leaves cut from stems and stems discarded
  • 1 bunch basil, about 10 sprigs, leaves cut from stems and stems discarded
  • 1/4 cup finely diced shallot
  • 1 small garlic cloves, peeled
  • 4 tablespoons lemon juice
  • 3 tablespoons water
  • 1/2 cup olive oil
  • 1/2 teaspoon sea salt

Instructions

  1. First make the tortillas. Combine the masa harina and salt in a medium bowl. Pour the water over the dry ingredients and mix with a large spoon until the dough begins to come together. Using clean hands, work the dough into a smooth ball with no dry bits. Place a damp dish towel over the bowl and let the tortilla mixture rest for 30 minutes.
  2. Set out two large clean dish towels on the counter. Set up your tortilla press by cutting two pieces of parchment paper or cut a large gallon-size plastic zipper back to form a greeting card size sleeve – keeping the folded end in tact. Place the parchment or plastic sleeve open on the tortilla press.
  3. Cut the tortilla dough into quarters, and cut each quarter into thirds. Working with one third at a time, roll each portion into a ball and keep the remaining dough covered with a damp dish towel.
  4. Place one ball in the center of the tortilla press in between the parchment or plastic layers. Close the tortilla press and push down until the tortilla is formed – they should be 5 to 6 inches wide. Open the press and pull the parchment or plastic back. Carefully flip onto your hand and peel the other layer back. Lay the tortilla on a clean dish towel, not touching each other, and cover lightly with the other dish towel. Repeat with the remaining dough until you’ve made enough tortillas for your meal. Seal any remaining dough in plastic wrap and place in the fridge for up to 3 days.
  5. Place a new dish towel on a plate. Heat a non-stick pan over medium heat until very hot. Add a small splash of olive oil if you’d like. Carefully lift a tortilla into your hand and drop it into the center of the pan. Cook for 30 seconds on each side. Transfer the new tortilla to the new dish towel and allow to rest while you toast the rest of the tortillas.
  6. Before serving, toast each tortilla over an open stove flame to add some char. Toast on either side just before topping with roasted veggies.
  7. To make the vegetables, place a rack in the upper third of the oven and preheat oven to 375 degrees F.
  8. Line a rimmed baking sheet with parchment paper. One one side add the cauliflower florets, on the other side place the sliced plantains in a single layer. Drizzle both generously with olive oil. Season with salt, pepper, and smoked paprika and toss to coat.
  9. Roast for about 20 minutes, flipping once or twice during roasting.
  10. When nicely roasted and toasted, remove the veggies from the pan and get ready to serve.
  11. To make the lemony pesto sauce, in the bowl of a food processor fitted with a blade attachment, or in the bowl of a powerful blender combine fresh cilantro, basil, shallots, garlic, lemon, water, oil, and salt. Blend until pureed and vivid green in color. Taste and add more salt or citrus as you’d like. Place in an airtight container and store what you don’t use on the tacos in the refrigerator for up to 3 days (aka eat it on everything for a few days).
  12. To assemble the tacos, layer the roasted vegetables on the toasted tortillas. Top with fresh avocado and fresh cilantro. Spoon the sauce over each taco. Spritz with lime. Gather up and enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Dinner, Recipes, Savory, Vegan

Previous Post: « Let It Be Sunday, 213!
Next Post: Let It Be Sunday, 214! »

Reader Interactions

Comments

  1. Tracy

    March 30, 2019 at 6:35 am

    These sound so different but so yummy! I love the pictures too!

    Reply
  2. Akanshu Jamwal

    March 24, 2019 at 1:22 pm

    i love this its lovely & yummy

    Reply
  3. Sabrina

    March 16, 2019 at 8:58 pm

    thank you for this tortilla inspiration! So much better than the rubbery kind from the store, and plantains are a nice way to go too instead of the go to Mexican ingredients

    Reply
  4. Dana

    March 13, 2019 at 1:12 pm

    These are stunning, Joy!

    Reply
  5. Maggie B.

    March 13, 2019 at 12:28 pm

    Hi Joy! I’m so touched that you made these and–gosh–I love homemade tortillas. Husband asked me why we hadn’t made these in a while when he saw your post. Off to grocers now!

    Reply
  6. Chrissy

    March 13, 2019 at 7:57 am

    Ugh. Have you just convinced me to get a tortilla press?

    Reply
  7. Em_C_nola

    March 13, 2019 at 7:56 am

    Your friends are very lucky people if you’re cooking up stuff like this!

    Reply
  8. Rena

    March 13, 2019 at 6:15 am

    Although I don’t like cauliflower I have to admit this looks very yummy!
    xx from Bavaria/Germany, Rena
    http://www.dressedwithsoul.com

    Reply
  9. Alexis deZayas

    March 13, 2019 at 5:23 am

    I love this idea!! Yum!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

assembling chicken burger on wooden board
Bacon Jalapeno Smashed Chicken Burgers

Allow me to sneak in at the start of your holiday weekend, here at the unofficial beginning of summer (and my favorite weekend of the year) with a humble but high-key FANTASTIC chicken burger. This is one of those smash burger recipes that once you know, you cannot unknow.  This will color your burgers for…

Read More

Sliced tomato pie recipe on plate with salad 
Easy Tomato Tarte Tatin

Hot girl summer? Check. Done. We’re hot.  You know what I’ve got my eye on for the coming months? BLT SUMMER. Sourdough bread, extra mayonnaise, seasoned fresh perfect sun-ripened tomatoes, bibb lettuce, and thick crisp bacon cooked with a tiny bit of brown sugar.  An absolute dream but that day isn’t here yet.  In these…

Read More

Bowl of easy risotto recipe in a small bowl.
Oven-Baked Pea, Pancetta and Lemon Risotto

Rice is my preferred starch. Wait… does banana bread count as a starch?  If not I choose rice – it’s more versatile when it comes to dinner anyhow.  Today we’re taking the most elegant of Italian rice dishes and making it more of a one-pot-wonder than a labor of love.  There’s surely still love (read:…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My EASIEST Strawberry Sheet Cake is also my absolu My EASIEST Strawberry Sheet Cake is also my absolute favorite. Get into a box of white cake mix and fresh 🍓🍓 purée! Topped with a thick layer of strawberry cream cheese frosting - this cake is a little pink dream! ⁣
⁣
The Easiest Strawberry Sheet Cake recipe linked in the bio for you! 💋
Our resident reader, @tobyfels shares my favorite Our resident reader, @tobyfels shares my favorite list of the summer on Joy the Baker this year: The Best Books for Summer 2022!  As a person who reads Beach Reads all year long, this is IT! With titles by @ashleymcoleman_ @anarasong @annleary @bonnie_garmus_author @heyashposton @annabelmonaghan @greerhendricks @sarahpekkanen @shelbyvanpeltwrites @marilynsimonrothstein @@misterosman and @kirstin.chen. The guide to your bookworm summer linked in the bio!
Over here testing the limits of “you are what yo Over here testing the limits of “you are what you eat” and will soon be taking my final form as a summer tomato. ⁣🫠🍅
⁣
This Mediterranean Feta and Fresh Tomato Tart is an absolute show stopper with a buttery crisp, press-in crust, whipped feta, and layers of fresh tomato, cucumber, onions, and olives. I’ll leave the recipe linked in the bio - it’s really very special. Join me. We are 🍅🍅.
Here are my two best kept secrets for getting thro Here are my two best kept secrets for getting through this summer.  I’ve never been much for secrets so I’m letting you right in! ⁣
1.	I’m committed to folding crumbled chewy brownies into the easiest homemade no-churn ice cream.⁣
2.	I’m shopping for all of my baking and summer entertaining essentials, wine and cheese at the new @aldiusa stores opening across the Gulf Coast! Wait… you’re as obsessed with ALDI as I am, right? The shopping is always easy and affordable and I always come home with a fun treat among my essentials. Hit up my stories to see my grocery haul (and the chips I ate in the car on the way home) and head to your nearest ALDI for your summer essentials!  #ad⁣
⁣
I’ll leave the recipe and your #ALDILove grocery list linked in the bio!
Let’s just make one! ⁣ ⁣ One Single Berry Cr Let’s just make one! ⁣
⁣
One Single Berry Crostata just you for. Double the recipe (🔗 in the bio) only if you want to share. ⁣
⁣
#joythebaker #berry #crostata #smallbatch #dessert #foodblogfeed
The freezer is packed with ice cream treats from h The freezer is packed with ice cream treats from here on out, and that’s a promise. ⁣
⁣
Find this Milk and Cereal Ice Cream Bar and loads of other semi-homemade ice cream treats linked in the bio! 💓🍦🫠
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up