Delicious Cauliflower tacos

Nellie Kerrison

4 October 2022

Recipes, Vegetarian, Vegan Friendly, Breakfast, Gluten Free, Appetisers and Snacks, Main Dishes, Quick Dinners

Delicious Cauliflower tacos

This week, on the 4th of October, it is World taco day. Which conveniently fell on a Tuesday (hello #tacotuesday).

I have created a new recipe for us all to enjoy. A different spin on a more traditional Taco feast. I am thrilled to report that my whole family loved them. I hope you get to enjoy them soon too. Don’t skip the parmesan…..it’s the icing on the cake (so to speak).

Although this recipe is for Delicious Cauliflower tacos, these are equally successful and delicious, subbing the cauliflower for roasted sweet potato. You will just need to cook the sweet potato a little longer until tender and cooked through.

These Delicious Cauliflower tacos work as an easy and healthy midweek dinner and a wonderful weekend Mexican fiesta to enjoy with friends now that the weather is warming.

Don’t forget to rate the recipe, if you’d be so kind, below. Just click on the stars to do so.

Nellie

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Delicious Cauliflower tacos

Cauliflower taco’s with chipotle yoghurt and Slaw

A delicious and fairly easy vegetarian Mexican feast starrring Cauliflower tacos.

Although this recipe is for Cauliflower taco’s, these are equally successful and delicious subbing the cauliflower for roasted sweet potato. You will just need to cook the sweet potato a little longer, until tender and cooked through.

5 from 2 votes

Print Pin Rate

Course: Lunch, Dinner

Cuisine: Mexican

Prep Time: 20

Cook Time: 30

Servings:

Calories: 294kcal

Author: Nellie Kerrison | Relish Mama

Cost: 20

Equipment

1 Oven
Cooking bowls
Baking trays
Chopping board

Ingredients

For the Cauliflower

1 Cauliflower
3 tablespoons extra virgin olive oil
3 teaspoons cumin seeds toasted and ground
1 teaspoon of coriander seeds toasted and ground
1 teaspoon of ground turmeric
½ teaspoon of chilli flakes or powder
2 teaspoons of sweet smoked paprika
2-3 tablespoons of finely grated parmesan cheese optional

For the chipotle yoghurt

3 chipotle chilies in adobe sauce finely chopped
1-2 tablespoons of the adobe sauce from the tinned chipotles
1 cup of Greek yoghurt use vegan friendly yoghurt if required
3 tablespoons of good quality whole egg mayo use vegan friendly mayo if required
½ teaspoon cumin seeds toasted and ground
1 lime or use a lemon, juiced
Sea salt
Cracked black pepper
¼ red or green cabbage very finely sliced

Optional extras

Avocado slices or guacamole
Lime wedges
Coriander leaves
Salsa or chopped tomatoes

Tortillas

4-8 tortillas use corn based tortillas if gluten-free required

Instructions

Preheat the oven to 200oC.
Cut the cauliflower into smaller florets. Reserve the leaves as these can be used in the slaw.
Place cauliflower on a lined baking tray and toss well with the extra virgin olive oil, spices, sea salt and freshly cracked black pepper.
Roast for 30 minutes. At the 10 minute mark, you will add the tomatoes into the oven.
In the interim, prepare the chipotle yoghurt by combining all of the ingredients in a medium sized bowl. Taste for seasoning as well as heat. If you want it hotter, add another finely chopped chilli and a little of the adobe sauce. If you need to cool it down, add a little more yoghurt. This is all about personal taste!
If chilli is not your thing, omit the chipotle and serve instead additional lemon or lime juice, to taste.
Finely slice the cabbage. Combine it with 2 tablespoons of the prepared chipotle (or citrus yoghurt. Season to taste with sea salt & freshly cracked black pepper. Add a little additional lime or lemon if required.
Warm the tortillas and get everyone to help themselves to this delicious taco feast.