Mexican Roasted Cauliflower Tacos

The beauty of this recipe is that it's simple to throw together, easily adapted to incorporate your favourite veg, and (of course) delicious. You can also add whatever toppings take your fancy, or that you have to hand: pink pickled onions, guacamole, refried beans... you name it.

My version here is an attempt to use up a cauliflower that needed to be eaten, but you could add the basic spice mix to peppers, sweet potatoes, butternut squash, roasted veggies, tofu – anything that needs to be used up and will fit into a taco! These are also delicious topped with tomato salsa and chipotle sauce – you can be as creative as you like.

SERVES:
02-04

Ingredients
Instructions

Ingredients

Roasted Cauliflower

1 large head cauliflower, broken into florets

2 tsp smoked paprika

2 tsp ground cumin

½ tsp chipotle or regular chilli flakes

2 tbsp light oil

To serve

Oatly crème fraîche or vegan sour cream

Sliced avocado

Thinly sliced red cabbage

Fresh coriander

Lime wedges

Chilli slices

Vegan sriracha mayo

Small soft taco tortillas

Instructions

Preheat the oven to 180°C/fan 160°C/Gas 4.
In a baking dish, combine the cauliflower with all the other ingredients and a pinch of salt and pepper, stir to combine, and place in the hot oven to cook for about 20 minutes, turning half way. You want the cauliflower to be cooked through and starting to char a little around the edges. If you're using a different vegetable, adjust the timings accordingly.
While the cauliflower is cooking, prepare your chosen toppings.
Wrap the tacos in foil and place them in the oven to warm through for a few minutes.
When you're ready to serve, top each taco with a little crème fraîche or sour cream, avocado slices, the cauliflower florets, red cabbage, coriander leaves, chillies and a drizzle of sriracha mayo.