Fire Flower Taco

Shared by Charlie and Aimee Ely owners of Locally Sauced Yarmouth, Maine

Charlie began his burrito cart as a way to try out his hot sauces on a larger crowd. The cart immediately developed a huge following in Southern Maine. When his wife Aimee joined the team, they became unstoppable. "We’ve met so many great farmers whose passion is evident in the food they produce," said Charlie who continues to be inspired to find new and exciting things to do with the ingredients he sources. (If you haven't tried their spicy blueberry barbeque sauce, get on it, and prepare to be wowed!)

In recent years, the contagiously joyful pair opened Locally Sauced; a restaurant on Thompson’s Point, and most recently moved to their current location in Yarmouth --all the while juggling their farm and three children under 5. One thing has not changed, "We continue our tradition of using only the best to serve the best – and hope to make each person who comes in feel that personal connection."

INGREDIENTS

•1 head of cauliflower

•1 cup flour (use rice flour for a gluten-free option)

•2 tablespoon granulated garlic

•1 teaspoon black pepper

•1 tablespoon chili powder

•1 teaspoon kosher salt

•1/4 cup butter

•7  ounces chèvre

•2 cups fermented chili sauce

DIRECTIONS

• Cut a head of cauliflower down the center and chop into silver dollar sized pieces. Set aside.

• In a medium size mixing bowl, add all dry ingredients and whisk together.

• In a medium size saucepan, add all wet ingredients. Cook over low to medium heat, stirring constantly. If you do not stir continuously, the chèvre could break. Cook until all ingredients are evenly combined, about five minutes.

• Add wet mixture to dry mixture. The consistency should be a little thinner than cake batter.

• Add chopped cauliflower to the mixture. Gently toss to fully cover cauliflower in the batter mixture.

• Place a wire rack on a baking sheet lined with tin foil. Place cauliflower individually on the wire rack and bake in the preheated oven for 25 minutes.

• While cauliflower is baking, make sauce. (Ingredients and directions follow.)

INGREDIENTS

Topping OR Dipping Sauce

•1/2 of a cucumber

•1 teaspoon black pepper

•1/4 cup apple cider vinegar

•1/2 teaspoon kosher salt

•1 tablespoon fresh dill

•3 ounces chèvre

DIRECTIONS (Continued)

• Mix all ingredients, except the chèvre, in a blender.

• Once blended, pour into a mixing bowl and whisk in chèvre.

• Toast taco shells until lightly golden on the bottom, fill with greens, cauliflower and top with sauce.

Side Note: This roasted cauliflower is great for family taco night or simply served on a platter with dipping sauce for an appetizer or snack. You can purchase our fermented chili hot sauce at the restaurant or use one of your other favorite fermented hot sauces.