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.
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
Oatly crème fraîche or vegan sour cream
Thinly sliced red cabbage
Vegan sriracha mayo
Small soft taco tortillas
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