Who said cauliflower should be boiled? You’ll never boil it again after trying our cauliflower tacos! Fresh, as spicy as you like and full of veggies.
Ingredients (makes 6 fully loaded tacos)
1 avocado, smashed with a squeeze of lime
1/2 red pepper
1/2 yellow pepper
1 tsp paprika
1 tap cumin
1 tsp chilli powder
6 mini tortilla wraps (you can use hard shell tacos if you prefer)
Optional- pickled red cabbage, jalapenos
Cut the cauliflower into florets and place on a baking tray with a drizzle of oil. Sprinkle over the dry spices and mix until coated. Pop in the oven at 180 degrees for around 35-40 minutes. While that is cooking, slice your courgette & peppers and smash your avocado. About 10 minutes before the end of the cooking time for the cauliflower, fry off your peppers and courgettes in a pan until golden. Set aside. In the same pan, warm through your tortillas and allow the edges to crisp slightly. This won’t take long but it will mean your tacos hold together well. Spread over your avocado, load up on veggies & serve with some pickled red cabbage and chopped jalapenos for an extra kick.