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Woah, woah, woah, these Cauliflower Taco’s have totally bowled me over. I am not Vegan but occasionally like to dabble in creating some Vegan recipes. I see it as a bit of challenge and Vegan food is undeniably healthy. For me it is all about balance and these Cauliflower Taco’s were just that, the perfect balance of taste, texture and epic freshness. Easy as, budget friendly, a total no brainer. You have to make these for your family, meat eaters will love them and the Chipotle Tahini Mayo on top? Total game changer. Mwah! Lip smackingly delicious.

Prep time: 30 Minutes (a lot of it is done during the cooking time)

Cooking time: 35 Minutes

$$ Medium Budget

Serves 4

To make the Cauliflower Taco’s:

1 small cauliflower, leaves removed and broken up into bite sized pieces, stalks and all

Juice of 1/2 a lime

1/4 cup of olive oil

2 tbs of Em’s Mexican Spice Blend

1 bag of kale slaw (good short cut), dressed with a little salt and lime just before serving

10-12 Corn Tortillas

Toasted sliced almonds & pepita’s to serve

Lime wedges to serve (optional)

For the Chipotle Tahini ‘Mayo’:

2 tbs of Chipotle Chillies in Adobo Sauce (1 if you like less spice)

2 tbs of Tahini

1/4 cup of olive oil

1/4 cup of hot water

Juice of 1 lime

1 large garlic clove, roughly chopped

6 sprigs of coriander, roughly chopped

2 tbs of maple syrup (or 1 tbs of honey if you are not Vegan)

For the Corn & Tomato Salsa:

1 corn cob, grilled in a griddle pan until lightly blackened (not burnt)

2 Roma tomatoes, finely diced

1/2 a red onion, finely diced

5 sprigs of coriander, finely chopped

1 Green chilli, seeds removed and very finely diced

Juice of 1/2 a lime

Sea salt and pepper

To prepare the Cauliflower Taco’s, line a large baking tray with baking paper and preheat the oven to 180°C.

Place the broken up Cauliflower pieces on the baking tray. In a bowl, combine the spice blend, olive oil and lime juice and whisk until lump free. Pour the mixture over the top of the cauliflower and for the easiest method, use your hands to toss the cauliflower through the spice blend to coat really well. Pop in the oven and bake for 35 minutes or until tender and golden.

To make the Chipotle Mayo, place all of the ingredients in a small blender and whizz until silky and smooth. Have a taste and get ready to be blown away…..

To make the salsa, use a sharp knife to slice the corn kernels off the cob and place them in a bowl with the tomato, onion, coriander and chilli. Season with salt and pepper and stir to combine. Dress with lime juice just before serving.

Cook your tortillas according to packet instructions.

To assemble the Cauliflower Taco’s, I like to place all of the elements on the bench for everyone to serve themselves. How I assemble my Cauliflower taco’s goes a little like this….

A little kale slaw on the bottom, cauliflower on top, salsa sprinkled over, chipotle mayo drizzled and a smattering of toasted nuts for crunch. A little sprig of coriander and a squeeze of lime and you have a serious family favourite contender on your hands.

 

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that are at no additional cost to you, I may earn a small commission.

 

 

 

 

 

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