What’s For a Dinner Tonight? CAULIFLOWER TACOS & Salin Domaine de Tamary ~ Cotes de Provence Rosé

Posted by Marketing - Pop Up Wine on

Try this Cauliflower Tacos with green slaw and spicy grilled pork. Yum! Even yummier with Salin Domaine de Tamary ~ Cotes de Provence Rosé. 

Find it in Pop Up Wine's fabulous range of Rosé

Thank you to #donnahaymagazine for this fantastic recipe!


- 215g Can Chipotle Chillies In Adobo Sauce+
- 2 Cloves Garlic, Crushed
- 600g Pork Fillet (Tenderloin)
- ½ Cup (140g) Natural Greek-style (Thick) Yoghurt
- Micro (Baby) Coriander (Cilantro) Leaves, To Serve
- Tabasco And Lime Wedges, To Serve
- Cauliflower Tortillas
- 800g Cauliflower Florets
- 1 Egg
- 1 Cup Coriander (Cilantro) Leaves, Finely Chopped
- ½ Cup (70g) Wholemeal Spelt Flour
- Sea Salt And Cracked Black Pepper
- 1 Teaspoon Finely Grated Lime Rind
- Green Slaw
- 200g White Cabbage, Shredded
- 2 Lebanese Cucumbers, Shredded
- 2 Green Onions (Scallions), Finely Chopped


  1. Preheat oven to 180°C (350°F). Place the chillies and adobo sauce, garlic and pork in a large bowl and toss to coat. Set aside.
  2. To make the tortillas, place the cauliflower in a large saucepan of salted boiling water and cook for 8–10 minutes or until tender. Drain well. Place the cauliflower in a food processor, in batches, and process to form fine crumbs. Place the cauliflower crumbs, egg, coriander, flour, salt, pepper and lime rind in a large bowl and mix to combine. 
  3. Divide the mixture into 8 portions on 2 large oven trays lined with non-stick baking paper and press each portion out to a 15cm round. Cook for 20 minutes. Carefully turn over using a palette knife, and cook for a further 6–8 minutes or until golden and cooked through. 
  4. While the tortillas are cooking, heat a char-grill pan over medium heat and cook the pork, turning, for 14–16 minutes or until slightly charred. Thinly slice and set aside. 
  5. To make the slaw, place the cabbage, cucumber and onion in a small bowl and toss to combine. Divide the tortillas between 4 plates, top each with the yoghurt, slaw, pork slices and micro coriander. Serve with Tabasco and lime wedges. 

Serves 4

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