I recently discovered sunchokes in the produce section of Ellwood Thompson’s on Manager’s Special, which meant they were half off. I have wanted to experiment with sunchokes for awhile, but they are a little expensive to risk screwing up. But at 50% the normal price, you would have bought them too, right?
Their name sounds like artichokes, they look like ginger, but they taste like potatoes. Except they taste better than potatoes, nutty and a little sweet, like Yukon Golds with personality. Not sweet like sweet potatoes, just a little sweet. This may sound a little confusing, but try to stay with me. It gets better but only after it gets a little worse.
Sunchokes, also known as Jerusalem Artichokes, are native to North America, not Jerusalem. Also confusing, I know. They are related to the sunflower plant, and the edible part of the sunchoke is the knobby little tuber that grows below the flowering plant. So that clears up the name a little. But why the misleading alias “Jerusalem Artichoke?”. I suppose aliases, by nature, are misleading. . . but that is neither here nor there. There are a few different theories out there, but this one is my favorite. In Spanish, the word for sunflower is girasol. In Italian, girasole. See where this is going yet? Presumably, Italian settlers in North American called the plant “girasole,” a name which, like a lot of words with confusing etymologies, was butchered over time and ended up “Jerusalem.”
Who knows how? Not me. I was more interested in the taste anyhow.
I found a lot of recipes for sunchokes in soups and purees online, and several people recommended that you simply roast the sunchokes. This is one of my favorite ways to prepare any new vegetable, as roasting has never failed me in the past. However I had a new cast iron skillet that I was obsessed with so I wanted desperately to saute them. In others’ recipes they were paired with cauliflower a lot, for some unknown reason, so I decided to go with it. And that is how I came up with spicy cauliflower tacos with sunchoke hash.
Did you hear me?
A new vegan taco “meat”!
And nutty, earthy, spicy-sweet sunchoke hash!
The tacos worked. So much that I will probably pay full price for the sunchokes next time. And so much that I want to share the recipe with you. If you don’t eat meat (or even if you do), I think you should have this cauliflower taco “meat” in your repertoire.
I simply diced the sunchokes and threw them in the skillet with some oil and diced peppers and onions over medium heat. I stirred occasionally and the skillet did the rest. Then into tortillas they go, with cauliflower taco “meat,” shredded cheese, and a dollop of sour cream. For vegan tacos, use vegan cheese and tofutti sour cream, or top with tomato salsa and mashed avocado with lime.
Spicy Vegan Cauliflower Taco “Meat”
- 1 head of cauliflower
- 2 Tbsp olive oil
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 2 pinches ground cayenne pepper
- 2 Tbsp tomato paste
- Salt and pepper to taste
- Break the cauliflower into pieces and either grate into a large bowl or crumble with your fingers for a more rustic feel. Break or grate into small crumbles.
- Heat olive oil in a large skillet over medium-high heat.
- Add cauliflower crumbles to skillet and, while stirring constantly, saute until golden brown.
- Add chili powder to the skillet and stir to combine. Cook for one minute then add remaining spices and tomato paste. Stir to combine, turn heat to low-medium and cover. Cook for a few more minutes, until cauliflower is tender and heated throughout.