Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.