Spiced Cauliflower Tacos

These are a new favourite in our house at the moment! Cauliflower is fast becoming one of the most fashionable foods of 2017. Whether you are making this into soup, rice or baking it whole, this vegetable is cropping up everywhere and it's perfect in this recipe. Delicately spiced and roasted and packed into tacos or tortillas with lots of veggies and a drizzle of sriracha mayonnaise. Perfect food for the family to assemble together!

Ingredients   6 Soft Tortillas/Taco Shells 1 Large Head Cauliflower 1 1/2 tbsp Ground Coriander 1 1/12 tbsp Smoked Paprika 3-4 tbsp Olive Oil Salt and Pepper to Season 1 Avocado 100g Assorted Tomatoes 1 Butterhead Lettuce 30g Feta  2 Jalapeños 5 tbsp Sriracha Mayonnaise 1 Lemon    Method   In a large bowl, begin by mixing together the grou   nd spices and the olive oil into a loose paste. Add a generous pinch of salt and pepper.  Chop the cauliflower into small florets and add to the bowl - mix well to ensure the florets are well coated in the spice mix. Place onto a baking sheet and cook in a preheated oven at 200 degrees for 20-30 minutes until soft and slightly charred.  When the cauliflower is cooked, take it out of the oven and leave it to cool slightly. Warm the tortillas in the oven for 5 minutes. Whilst they warm, slice the tomatoes into small chunks and peel and thinly slice the avocado. Wash the lettuce, break off the leaves and toss in a bowl with a pinch of salt and pepper and the juice of half a lemon. Add the juice of the remaining lemon half to the Sriracha mayonnaise to loosen. Once the tortillas are warm, assemble the tacos. To assemble, spread a teaspoon of mayonnaise onto the base of the tortilla and top with a few lettuce leaves. On top of this, add some chopped tomatoes, a few slices of avocado and a handful of spiced cauliflower. Finish with a few slices of jalapeño and a final drizzle of mayonnaise.

Ingredients

 

6 Soft Tortillas/Taco Shells

1 Large Head Cauliflower

1 1/2 tbsp Ground Coriander

1 1/12 tbsp Smoked Paprika

3-4 tbsp Olive Oil

Salt and Pepper to Season

1 Avocado

100g Assorted Tomatoes

1 Butterhead Lettuce

30g Feta 

2 Jalapeños

5 tbsp Sriracha Mayonnaise

1 Lemon 

 

Method

 

In a large bowl, begin by mixing together the grou   nd spices and the olive oil into a loose paste. Add a generous pinch of salt and pepper. 

Chop the cauliflower into small florets and add to the bowl - mix well to ensure the florets are well coated in the spice mix. Place onto a baking sheet and cook in a preheated oven at 200 degrees for 20-30 minutes until soft and slightly charred. 

When the cauliflower is cooked, take it out of the oven and leave it to cool slightly. Warm the tortillas in the oven for 5 minutes. Whilst they warm, slice the tomatoes into small chunks and peel and thinly slice the avocado. Wash the lettuce, break off the leaves and toss in a bowl with a pinch of salt and pepper and the juice of half a lemon. Add the juice of the remaining lemon half to the Sriracha mayonnaise to loosen. Once the tortillas are warm, assemble the tacos.

To assemble, spread a teaspoon of mayonnaise onto the base of the tortilla and top with a few lettuce leaves. On top of this, add some chopped tomatoes, a few slices of avocado and a handful of spiced cauliflower. Finish with a few slices of jalapeño and a final drizzle of mayonnaise.