Special equipment: a tortilla press
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
Cut the cauliflower into bite-size florets, but for this vegetable, no need to make them all even in size. The smaller ones get more blistery, the bigger ones retain more texture. Put the florets in a bowl and toss with the olive oil, cumin seeds and salt. Generously coat, no need to skimp on flavor!
Roast for 20 to 25 minutes, turning once, until the cauliflower is tender and it's edges are golden brown.
To serve, fill a tortilla with approximately 1/3 cup of the roasted cauliflower. Top with crumbled feta, a drizzle of Greek yogurt mixed with chipotles in adobo and a sprinkle of chopped mint. Garnish with a small handful of micro-greens. Reserve the remaining ingredients for additional tacos.
In a large bowl, combine the masa, salt and olive oil. Whilst mixing by hand, slowly pour in the water in a thin stream, adding only enough water to bring the dough together. It should be neither too dry nor too sticky. Roll the dough into 2-inch balls and cover with a damp towel until ready to press.
Place a ball of dough in between 2 sheets of wax paper or use a sandwich-size freezer bag (with scissors, evenly cut the closure edge and the 2 side edges, so that the bag is only attached on one edge) and place in a tortilla press. Press the dough into a flat, round tortilla. Keep the tortillas covered with a damp towel until ready to cook.
When ready to cook, heat a cast-iron skillet to high heat. Cook the tortillas in the dry pan for 30 seconds per side until golden and even browned or blackened in places.
Put your hot tortillas in a basket wrapped in a kitchen towel to keep them warm and tender. Corn tortillas can be made 2 hours in advance, wrapped and reheated in a 350 degree F oven for about 12 minutes or in the microwave for 2 minutes.
Bettina Stern prepared two additional tacos for the episode. One was filled with braised mushrooms (made with garlic, olive oil and salt) and topped with crumbled feta and roasted tomato and habanero sauce. The second taco was filled with a mixture of red potatoes, kale and creme fraiche, and topped with pepper Jack cheese, tomatilla salsa and picked red onions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bettina Stern, Chaia, Washington, DC