Saturday, April 28, 2012

Cauliflower and kidney bean tacos

I'm back! After being pregnant and becoming a mum, I've been cooking from my instincts and not necessarily coming up with the most creative dishes. Also, I have often not had time to pause to take photos and blog. Nonetheless, I'm still here and tonight I made a scrumptious vegetarian mexican dinner for my best friend and hubbie: cauliflower and kidney bean tacos! The secret is cooking the cauliflower and bean mixture for a good hour or so--like a hearty bolognese. 

Apparently if you don't cook cruciferous vegetables for 30min they are goitrogenic (inducing goiter formation). They contain enzymes that interfere with the formation of thyroid hormone in people with iodine deficiency. In that class of vegetable includes: cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables.


1 mexican dinner kit ('requiring' 500g of meat)
1 onion finely chopped
1tbsp olive oil
3 garlic cloves crushed
1tbsp ground cumin
1tbsp dried oregano
1/2 cauliflower chopped into bite-sized chunks
1 can kidney beans
sour cream
2 cups water

2 tomatoes diced
1 avocado smooshed with lime juice, salt and pepper
Fresh coriander/cilantro
1 green top of spring onion sliced
1 carrot grated
grated cheese
sour cream

Tabasco, jalapenos and chilli to taste


Fry onion until soft. Add cumin, garlic and caulflower and cook for a couple of minutes. Add kidney beans, taco seasoning packet and water. Simmer on low, uncovered for 30min-1hr, stirring occasionally  and breaking down cauliflower with a wooden spoon. Add 2 tbsp sour cream towards the end as it thickens. Put taco shells in the oven to crisp.

Serve with chopped tomato, salsa, mashed avocado, cheese, sour cream, lettuce, grated carrot, lettuce, sprouts, coriander and chilli sauce to taste.