Roasted Cauliflower Tacos with Avocado Sauce
Ingredients
Roasted Cauliflower
- 1 small cauliflower, outer leaves and core discarded, cut into small florets
- Olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
Avocado Sauce
- 1 ripe avocado, peeled, pitted, and roughly chopped
- 1 large handful fresh coriander, roughly chopped
- 3 Tbsp fresh lime juice
- 3 Tbsp Greek yoghurt
- Salt and pepper
Filling
- 12 corn tortillas
- Purple cabbage, thinly sliced
- Radishes, thinly sliced
- Serrano peppers, sliced
- Avocado slices
- Coriander leaves, optional
Method
Roasted Cauliflower
1. Preheat the oven to 180C. Line a baking tray with baking paper and brush with a little olive oil.
2. Place the cauliflower on the baking tray. Brush with olive oil and sprinkle with the cumin, coriander, season with salt and pepper.
3. Use your hands to mix everything together and spread it out into an even layer.
4. Roast, stirring occasionally, until the vegetables are softened and browned in spots, about 25 minutes.
5. Remove from oven.
Avocado Sauce
1. Place the avocado, coriander, lime juice, yoghurt, salt and pepper in the bowl of a food processor and puree until smooth.
2. If your sauce is too thick, add water, ½ tablespoon at a time, to thin it to your desired consistency. Season to taste with more salt and pepper as needed.
Assembly
1. Heat a medium pan over medium heat. Add a little olive oil and lightly toast the tortillas one at a time, adding a little olive oil for each one.
2. Evenly divide the Avocado sauce and roasted cauliflower among the tortillas.
3. Serve immediately with the purple cabbage, radish slices, serrano peppers, avocado slices, and coriander