Cauliflower tacos
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 large cauliflower
- 1 tbsp garlic granules
- olive oil
- 4 tbsp American hot sauce, (such as Frank's)
- 1 avocado, stoned and peeled
- 2 limes, juiced
- 1 jalapeño, finely sliced
- 1 tsp cumin seeds, toasted
- 1 stalk celery, finely sliced
- 1/4 red cabbage, finely sliced
- 8 small whole wheat tortillas
- a small bunch coriander, leaves picked
Method
- STEP 1
Heat the oven to 240C/fan 220C/gas 9. Remove all the leaves (keep for stock) from the cauli, and cut into bite-sized florets. Tip into a bowl with the garlic granules, and 1 tbsp oil. Season well, and tip onto a shallow baking tray. Bake for 10-15 minutes until golden, and the stems still have a little crunch. Toss with the hot sauce on the baking tray until completely coated and bake for another 5-10 minutes until golden and crisp.
- STEP 2
Meanwhile whizz the avocado in a small blender with the juice of 1 lime and some seasoning. Add a splash of water to make a thick drizzling consistency.
- STEP 3
Toss the jalapeño, cumin seeds, celery and cabbage with the remaining lime juice. Griddle or dry-fry the tortillas until toasted. Spoon the cauli into the tacos with the red cabbage, avocado and some coriander.
