One of the cuisines I missed the most on my recent holiday was Mexican, so I knew I had to rectify that quick-smart when I got home. These roasted cauliflower tacos seemed the obvious answer and they were absolutely delicious. They certainly hit the spot! I highly recommend you add them to your meal plan ASAP!
I amended a recipe from the Thug Kitchen cookbook.
- 1 large head of cauliflower
- 1 bottle beer
- 1/2 cup vegetable stock
- 2tbs lime juice
- 2tbs hot sauce
- 2tsp soy sauce
- 2 cloves garlic
- 2-3tsp chilli powder (or to taste)
- 2tsp paprika
- 1tsp cumin
- 1/2tsp garlic powder
- 2tbs olive oil
- Corn tortillas
- Slaw or lettuce of your choice
- Hot sauce
- Lime crema
- Preheat oven to 200C
- Chop the cauliflower into small florets
- Combine the beer, stock, lime juice, hot sauce, soy sauce and sliced garlic in a saucepan and bring to a simmer, stirring to combine
- Add the cauliflower and simmer for 2 minutes then drain
- Combine the remaining spices with the olive oil in a large bowl, then add the cauliflower and toss to coat
- Spread on a lined baking tray and roast until browned, around 30 minutes
- Heat your tortillas and top with diced avocado, coleslaw and roasted cauliflower
- Drizzle over hot sauce and lime crema and enjoy!
These cauliflower tacos are so good! I love the combo of flavours and the fact the the cauliflower is roasted makes these pretty healthy to boot. You can even roast the cauliflower in advance and just reheat it in a pan when it’s taco-time which makes them an excellent mid-week meal.
Don’t let the relatively long list of ingredients put you off either, they are mostly spices and sauces you’re likely to have on hand already. I also recommend a crunchy coleslaw or lettuce as the base to make sure you get some excellent texture involved. I wouldn’t say no to tossing the coleslaw in some of the lime crema though, delicious!
If you haven’t made lime crema before then you have been missing out! It’s the perfect addition to pretty much any Mexican dish and is so easy to whip up. For a dairy-free version I use this recipe but you can also simply use sour cream instead of the cashews if dairy isn’t an issue.