Light Meals

Mexican Roasted Cauliflower Tacos

This is another very simple and easily adapted recipe. You can add whatever toppings take your fancy or you have to hand. Pink pickle onions, guacamole, and refried beans you name it. Here I was trying tom use up some veg that need to be eaten. It's also delish topped with tomato salsa and chipotle sauce. You can be as creative as you like.

SERVES:
02-04

Ingredients

Roasted Cauliflower

1 large head of cauliflower or mixed varieties broken into florets

2 tsp smoked paprika

2 tsp ground cumin

½ tsp chipotle chilli flakes or regular

2 tbsp. light oil

Salt and pepper

To serve

Oatly cream fraiche or vegan sour cream

Sliced avocado

Thinly sliced red cabbage

Fresh coriander

Lime wedges

Chilli slices

Vegan Sriracha mayo

Small soft taco tortillas

Instructions

  1. Pre heat the oven to 180°C.
  2. In a baking dish, combine the cauliflower with all the other ingredients, stir to combine and place into the hot oven. Cook for about 20 minutes, turning half way. You want the cooked through and starting to char a little.
  3. While the cauliflower is cooking prepare your toppings and wrap the tacos in foil and place them in the oven to warm through.
  4. When you're ready to serve top each taco with a little creme fraiche or sour cream, avocado slices, the cauliflower florets, red cabbage, coriander leaves, chillies and a drizzle of sriracha mayo.

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