{"id":33860,"date":"2026-09-03T00:00:00","date_gmt":"2026-09-02T22:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=33860"},"modified":"2026-08-27T12:20:42","modified_gmt":"2026-08-27T10:20:42","slug":"fine-cuts-taco-cauliflower","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/fine-cuts-taco-cauliflower\/","title":{"rendered":"FINE CUT Tacos"},"content":{"rendered":"
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The Green Mountain FINE CUT Tacos with roasted cauliflower<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Flavourful tacos meet roasted cauliflower:<\/h2>\n\n\n\n

In these tacos, THE GREEN MOUNTAIN FINE CUT is paired with wonderfully roasted cauliflower. Crisp ingredients, delicate roasted flavours and savoury toppings make this recipe a simple and satisfying combination.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

medium<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"TGM <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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3 packs<\/p>\n

THE GREEN MOUNTAIN Fine CUTs<\/p>\n <\/div>\n

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2<\/p>\n

medium-sized red onions<\/p>\n <\/div>\n

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3 tbsp<\/p>\n

table vinegar<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

sugar<\/p>\n <\/div>\n

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1<\/p>\n

small cauliflower<\/p>\n <\/div>\n

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80 ml<\/p>\n

olive oil<\/p>\n <\/div>\n

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\u00bd tsp <\/p>\n

ground cumin<\/p>\n <\/div>\n

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\u00bd tsp <\/p>\n

paprika<\/p>\n <\/div>\n

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\u00bd tsp <\/p>\n

chilli powder<\/p>\n <\/div>\n

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2<\/p>\n

avocados<\/p>\n <\/div>\n

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1<\/p>\n

Juice of 1 lime<\/p>\n <\/div>\n

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200 g<\/p>\n

cherry tomatoes<\/p>\n <\/div>\n

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2<\/p>\n

fresh green jalape\u00f1os<\/p>\n <\/div>\n

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1<\/p>\n

bunch of coriander<\/p>\n <\/div>\n

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8<\/p>\n

small tortillas<\/p>\n <\/div>\n

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4<\/p>\n

lime wedges<\/p>\n <\/div>\n

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<\/p>\n

salt<\/p>\n <\/div>\n

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<\/p>\n

pepper, freshly ground<\/p>\n <\/div>\n

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<\/p>\n

oil for frying<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Preheat the oven to 200\u00b0C (top and bottom heat).<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Peel the onions, slice into thin rings and place in a bowl.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Bring the vinegar, 3 tbsp of water and the sugar to the boil, then pour over the onion rings. Set the bowl aside and leave the onion rings to marinate until needed.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Remove the stalk and break the cauliflower into small florets in a bowl. Mix the olive oil and spices together well and pour over the cauliflower florets. Make sure the cauliflower is evenly coated. Line a baking tray with baking paper and arrange the marinated cauliflower on it. Place in the oven and cook for about 20 minutes.<\/p>\n <\/div>\n

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5.<\/strong><\/p>\n

In the meantime, remove the stone and skin from the avocado. Place the flesh in a bowl and mash very finely with a fork. Season to taste with the lime juice and a little salt.<\/p>\n <\/div>\n

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6.<\/strong><\/p>\n

Cut the cherry tomatoes in half or into quarters, depending on their size.<\/p>\n <\/div>\n <\/div>\n\n \n

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7.<\/strong><\/p>\n

Cut the jalape\u00f1os into thin rings. Be careful with the seeds \u2013 if you don\u2019t like very spicy dishes, remove them.<\/p>\n <\/div>\n

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8.<\/strong><\/p>\n

Pluck the coriander leaves from the sprigs.<\/p>\n <\/div>\n

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9.<\/strong><\/p>\n

Place the FINE CUTs in a frying pan with hot oil and fry for 8 minutes on each side. Season with salt and pepper to taste and cut into thin slices.<\/p>\n <\/div>\n

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10.<\/strong><\/p>\n

Lightly fry the tortillas on both sides in the pan and wrap them in a clean tea towel to keep them warm.<\/p>\n <\/div>\n

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11.<\/strong><\/p>\n

Then spread a little avocado cream on each tortilla. Spread the roasted cauliflower, marinated onions, cherry tomatoes, jalape\u00f1os and a little coriander over the tortillas. Place the sliced FINE CUTs on top, fold the tacos and serve with the lime wedges.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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More recipe suggestions<\/h2>\n\n\n\n

You’ve never had Fine Cut before? Then maybe you haven’t had this either:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"K\u00fcrbis-Rezept<\/div>

medium<\/p><\/div>

Plant Cut with pumpkin pur\u00e9e and Brussels sprouts<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
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\"Plant<\/div>

medium<\/p><\/div>

PLANT CUTs with lentil salad<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"Plant<\/div>

medium<\/p><\/div>

Plant Cut with avocado and grapefruit panzanella<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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our VARIETY<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
\n
<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":33807,"comment_status":"closed","ping_status":"closed","template":"","categories":[154,80],"tags":[186,156,134],"class_list":["post-33860","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-2","category-steak-en","tag-fine-cut","tag-steak","tag-vegan-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=33860"}],"version-history":[{"count":2,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33860\/revisions"}],"predecessor-version":[{"id":33909,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33860\/revisions\/33909"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=33860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=33860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=33860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}