Cauliflower tacos with spicy slaw and pineapple salsa
Load up roasted cauliflower pieces, salsa, slaw and avocado in a soft shell taco for a sumptuous plant-based supper. Don't be put off by the long list of ingredients; it's mostly an assembly job.
Ingredients
For the marinade
- 4 tbsp sunflower oilÌý
- 2 tspÌýsmoked paprika
- 1 tsp chilli powder
- ½ tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp maple syrup
- 1 lime, juice only
- pinch of salt
For the cauliflower tacos
- 2ÌýsmallÌýcauliflowers, cut into bite-sized pieces
- 2 avocados, chopped
- 1 lime, juice only
- 8 small soft flour tortillas
For the pineapple salsa
- 250g/7oz fresh pineapple, chopped
- 1 small red onion, chopped
- 1 lime, juice only
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh coriander leaves
- 1 red fresh chilli, chopped
For the spicy slaw
- 2 tbsp sesame seeds
- 1Ìýsmall headÌýcabbage,Ìýthinly sliced
- 1Ìýcarrot, grated (optional)
- 1Ìýsmall sweet onion, thinly sliced
- small bunch coriander, chopped
- small bunch spring onions, sliced
- 2 garlic cloves, finely chopped
- 2 tbspÌýsoy sauce or tamari
- 2 tbspÌýrice vinegar
- 2 tbsp caster sugar
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sesame oil
To serve
- 1 small bunch fresh coriander, chopped
- ½ small red chilli, seeds removed, finely chopped
- 2.5cm/1in fresh root ginger, finely chopped
Method
Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper.
For the marinade, in a bowl, whisk together all the marinade ingredients.
For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown.
For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side.
For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool.
Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds.
To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven.
To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.)
