Rockin' Roasted Cauliflower Tacos
It's Taco Week! YES! YES! YES! If you are always looking for meal inspiration like we are- this Roasted Cauliflower Taco recipe ticks soo many boxes. Yummy, wholefood based, minimises food waste, seasonal, colourful, satisfying, light on the earth, light on the pocketbook and light on the waist! Have a diverse crew to feed? Make them vegan, vegetarian, or meaty! If you grabbed one of our steaks (on special this week too)- grill or pan fry it up and add in a few slices should you prefer.
Cauliflowers are also on special this week. So fresh and crisp- get one!
What You Need:
1 small cauliflower, feel free to use the outer leaves and core! Slice into small florets and small pieces (for the core).
1-2 cup other crunchy veg you may already have such as red cabbage, carrots, onions, etc. (Optional) I included carrots and green beans in the photos above.
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1 recipe Zucchini Salsa
12 corn tortillas, warmed
Thinly sliced radishes,
Sliced fresh chilli,
fresh spring onions
Chopped peanuts or cheese, optional
What To Do:
Preheat the oven to 200°C.
Place the cauliflower, veggies, oil and seasoning in a large bowl-mix by hand until all veggies are evenly coated. Place coated veggies on a large cookie sheet or two, as required, in a single layer (ish). Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, between 30 and about 45 minutes.
Prepare other toppings while veggies are roasting.
Warm Tortillas in a dry pan on both sides until lightly cooked/browned on both sides. Keep warm and moist between two plates. Serve your taco feast immediately with the radishes, chilli, avocado slices, peanuts/cheese, salsa, spring onions, coriander, etc!
Lay out a huge feast of topping options using our recipe from Wednesday and let your crew get creative! YUM!