Roasted cauliflower and corn tacos

Current rating: 0 (0 ratings)
Serves 4
Prep 20
Cook 30
Roasting cauliflower gives the vegetable a whole new wow factor as it becomes nutty and creamy. This fresh Mexican inspired recipe is easy to make and is a nice change from traditional tacos.

Description

Roasting cauliflower gives the vegetable a whole new wow factor as it becomes nutty and creamy. This fresh Mexican inspired recipe is easy to make and is a nice change from traditional tacos.
  • 1 head cauliflower, broken into florets
  • 2 cobs corn, kernels removed for cob
  • 1 tablespoon oil
  • 1 tablespoon taco seasoning, reduced salt

Salsa

  • 2 teaspoons oil, extra
  • 1 clove garlic, minced
  • 4 shallots, sliced
  • ¼ teaspoon dried chilli flakes (optional)
  • 425g can black beans, rinsed, drained & slightly mashed
  • 1 lime, juiced
  • 8 medium corn tortillas
  • 2 avocado, sliced
  • 1 tablespoon each of chopped fresh coriander & mint
  • 2 tablespoons pumpkin seeds, toasted
  • 2 tablespoons pomegranate seeds

Weight, measurement and temperature conversions

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  1. Combine cauliflower florets, corn, oil and taco seasoning in a parchment lined oven tray and roast in a hot oven, 200°C, for 30 minutes stirring occasionally.
  2. Heat extra oil in wok and saute garlic, shallots and chilli flakes for 1 minute.
  3. Add roasted vegetables, beans, salt and lime juice. Saute until well combined.
  4. Heat tortillas in a dry pan until lightly browned on both sides.
  5. Arrange avocado on tortilla, top with bean mix and sprinkle with herbs, seeds and pomegranate and roll up. Makes 8.

Tips

  • A great recipe for summer eating

Tips

  • A great recipe for summer eating

Nutrition Information