Recipes to nourish
Cauliflower Tacos with Chipotle-lime Sauce
A veggie take on a street food classic, cauliflower florets are a great meatless alternative to the classic chicken or fish tacos. The florets are lightly-spiced and roasted to intensify the flavour and texture, and when paired with a cooling chipotle-lime sauce, they are sure to win over even the biggest of meat-eaters!
Preparation time: 10 minutes
Cooking time: 30 minutes
For the Cauliflower Tacos
1 tablespoon coconut oil, melted or rapeseed oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon curry powder
1 teaspoon chilli flakes, optional
Pinch of sea salt
400g cauliflower, cut into chunky florets
6 soft taco shells/ mini tortilla wraps
For the Chipotle-lime Sauce
120g Greek yoghurt or sour cream
1 teaspoon chipotle paste
½ lime, juice and zest
Pinch of sea salt
1 iceberg lettuce, shredded
¼ small red cabbage, shredded
1 lime, cut into wedges
1 small bunch of coriander
Preheat the oven to 200˚C/ Fan 180˚C/ Gas Mark 6
1. In a large bowl combine the coconut oil and all the spices, along with a good pinch of salt. Place the cauliflower in the spice mixture and coat thoroughly. Tip the cauliflower and remaining marinade into the Stoneware 26cm Heritage Rectangular Dish. Roast in the preheated oven for 25 - 30 minutes until the cauliflower is tender and slightly charred on the outside.
2. In the meantime, make the chipotle sauce. In a small bowl, combine the yoghurt, chipotle paste and lime. Stir together, cover and refrigerate until ready to serve.
3. To serve, fill each taco shell with a little shredded lettuce and cabbage. Top with a couple of cauliflower florets and drizzle with chipotle sauce. Sandwich the taco back into the baking dish before scattering over fresh coriander and finishing with lime wedges before serving to the table.
• Make this recipe vegan by replacing the Greek yoghurt in the chipotle sauce with coconut or dairy free yoghurt.