Smoky cauliflower tacos

Method

1. Set the oven to 220°C (200°C fan). Cut the cauliflower into small florets about 3 cm across.
2. Put the cauliflower on a large roasting tray with the olive oil, smoked paprika, cumin and a good pinch of salt. Toss well, spread in a single layer and roast for 22 minutes, turning halfway, until tender and well charred at the edges.
3. In the meantime, shred the red cabbage finely and toss it with the juice of half the lime and a pinch of salt. Stir the juice of the other half into the vegan mayonnaise.
4. Halve, stone and slice the avocado, and roughly chop the coriander.
5. One at a time, warm the tortillas in a dry frying pan over a medium heat for 20 seconds on each side, and keep them wrapped in a clean cloth.
6. Fill the tortillas with the cabbage, cauliflower and avocado. Finish with the jalapeños, the coriander and a spoonful of the lime mayonnaise.

Tip Do not overcrowd the tray, or the cauliflower steams rather than chars. Use two trays if needed, and swap the jalapeños for pickled chillies if you prefer.

Photo made with AI.

From Nosha · nosha.app