Cauliflower Tacos
Cauliflower Tacos
Looking for an easy savoury brunch? These cauliflower tacos are light, simple and veggie-packed! Roasted cauliflower with Mexican spices makes a tasty, textured filling. It’s paired with fresh slaw and wrapped in a tortilla or taco shell. This one is a family favourite and a crowd-pleaser that comes together fast!
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 head caulifl ower, broken into florets
- 2 tbsp extra-virgin olive oil
- ¼ cup arrowroot powder or cornstarch
- 1 tbsp Mexican spice mix
- Sea salt & freshly ground black pepper, to taste
- ½ white cabbage, shredded thinly
- 1 red capsicum, sliced thinly
- 1 bunch fresh coriander leaves, leaves chopped
- ½ cup full-fat natural yoghurt or Greek yoghurt
- ½ chipotle chilli in adobo sauce finely chopped or ½ tsp paste
- Sea salt & freshly ground black pepper, to taste
- Tortilla wraps or tacos
- 1 lime, cut into wedges
Method
- Preheat oven to 180°C (fan-forced).
- Break the cauliflower into florets and toss in 1tbsp olive oil.
- Mix the arrowroot with the Mexican spice mix, sea salt and pepper.
- Toss each floret in the powder lightly (shake off any excess) and place on a baking tray.
- Drizzle with remaining oil and toss again to coat the pieces in the oil.
- Bake for 15 mins, turning half way. Cook until the cauliflower is cooked through and golden brown.
- Meanwhile make the slaw by placing the cabbage, capsicum and coriander in a bowl. Mix the yoghurt, chipotle and seasoning and toss through the cabbage mix.
- Warm your tortilla wraps and/or tacos according to their instructions.
- Serve buffet style so everyone can build their own tacos, with lime wedges to squeeze over.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
