Watch Tiffani Thiessen Makes Tacos, Margarias & Cookies

Her New Cookbook, #PullUpAChair is Out Now

October 17, 2018
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When Tiffani Thiessen asks if she can come by and make tacos, margaritas, and cookies you say, “YES!”

So, relax, #PullUpAChair and watch all the fun with Stylz & Roman.  As part of her book tour, she stopped by the Entercom Culinary Studio in Chicago with Stylz & Roman ahead of her book signing at Williams Sonoma Lincoln Park.  

By the way, her new cookbook, Pull Up a Chair: Recipies from My Family to Yours is available now at tiffanithiessen.com.

Cauliflower “Chorizo” Tacos
Tiffani Thiessen’s Cauliflower “Chorizo” Tacos
Serves 4 to 6

Ingredients:
3 small heads multicolor or white cauliflower, cut into bite-size florets
3 tablespoons coconut oil, melted
Kosher salt
1 teaspoon granulated garlic
1 teaspoon ground sumac or lemon pepper
¾ teaspoon sweet paprika
¾ teaspoon dried thyme
½ teaspoon ground cumin
¼ cup vegetable oil
2 tablespoons grated lemon zest
Avocado Crema:
1 ripe medium avocado
¼ cup coarsely chopped fresh cilantro
¼ cup crema or sour cream
2 tablespoons fresh lime juice (about 2 limes)
½ teaspoon kosher salt
¼ teaspoon ground cumin
For serving:
12 yellow corn tortillas
Pickled Onions (recipe follows)
Cuban-Style Black Beans (recipe follows)

Directions:
1. To make the cauliflower “chorizo,” heat oven to 400 degrees. Line two baking sheets with parchment paper.
2. Divide the cauliflower florets evenly between the two baking sheets and spread them into a single layer. Drizzle with melted coconut oil, season with salt and toss to coat. Roast for 30 to 40 minutes, or until the cauliflower is tender and browned, rotating the pan halfway through.
3. In a small bowl, mix together the granulated garlic, sumac, paprika, thyme, cumin, and 1/2 teaspoon salt. In a small skillet, heat the vegetable oil and lemon zest over medium-low heat. Stir in the dried spices and cook, stirring, until fragrant and toasted, 2 to 3 minutes. Drizzle the seasoned lemon oil over the baked cauliflower and toss to coat. Return to the oven for another 10 minutes.
4. To make the avocado crema, use a spoon to scoop the avocado flesh into a food processor. Add the cilantro, crema, lime juice, salt and cumin and process until smooth.
5. Wrap the tortillas in foil and warm them in the oven for 15 to 20 minutes. To serve, play a tortilla on a plate and add a spoonful of the cauliflower, a dollop of avocado crema and a heap of pickled onions. Repeat with the remaining tortillas and serve with the Cuban-Style Black Beans.

Pull Up a Chair, readers can bring home Tiffani’s delicious food and warm hospitality. The 125 recipes in this debut cookbook are the kind that brings people together. Whether it’s Stuffed French Toast or her husband, Brady’s Favorite Short Rib Enchiladas for family-friendly meals, Curried Deviled Eggs or Boozy Date Milkshakes for special-occasion treats, or Mom’s Cream Cheese Pie–because you can’t forget dessert! With recipes and tips for pleasing the pickiest of eaters, feeding a crowd or pulling off a party in your PJs, plus gorgeous photography, Pull Up a Chair will be the book that fans and avid home cooks alike will want to include in their collection.

Thanks Williams-Sonoma