Australia’s the home of the Big Pineapple so we had a hunch our new live cultured pineapple soda Remedy Tepache might go gangbusters but we didn’t know how BIG a hit it would be! People lurrrrrve pineapple that’s for sure. You’ve well and truly welcomed this super tasty Mexican bevvie into your lives with open arms (and mouths!)
To celebrate the launch of Remedy Tepache we asked some of Australia’s top foodies to get creative in the kitchen and come up with some super tasty recipes using top quality Gerwursthaus spices including Chilli Chipotle, Cumin, Cinnamon and Mayan Chilli Chocolate to pair with Remedy Tepache.
Nourish and Flourish from Sydney (AKA Candy Luk) has come up with an absolute cracker. Here’s her super easy, delicious (and nutritious) recipe for a Mexican Cauliflower Skillet.
Mexican Cauliflower Skillet by Candy Luk
- 1 clove garlic, minced
- ½ medium onion
- 2 tsp oil for cooking
- ¼ head cauliflower (3 cups florets)
- 1 medium tomato, diced
- ¼ red capsicum, chopped
- ¼ cup shelled edamame
- ½ cup mixed mushrooms of choice (Candy used shiitake and pearl oyster)
- ½ tsp cumin seeds
- ½ tsp chipotle chilli powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 2 tsp soy sauce or coconut aminos
Heat oil in a fry pan on medium heat then add in garlic and onion. Cook until slightly brown. Add mushrooms, cauliflower and cook until tender. Add remaining ingredients and fry until cooked.