With spiced cauliflower and homemade tomato salsa, Courtney Roulston’s delicious vegetarian taco recipe is a winner. Try it for a mouth-watering lunch or dinner.
Makes1010
Cook time25 mins25 minutes
Prep time20 mins20 minutes, + 15 mins soaking time
+ 15 mins soaking time
Hi everyone, Courtney Roulston here. I'm going to share with you now my cauliflower tacos with roast tomato salsa. This is a recipe, I guarantee that the whole family is going to love. From the 9th of March through to the 5th of April, Coles are going to donate 20 cents from every packet of Old El Paso tacos or tortillas, and five cents from every punnett of Perino gold or red tomato sold to the Stephanie Alexander Kitchen Garden Foundation. And those donations are going to go up to a whopping $175,000. So this is really a win-win, you get a delicious recipe. And at the same time, you'll be supporting this wonderful foundation that teaches our Aussie school kids positive food habits through growing and cooking their own fresh produce. How good is that?
To kick off this recipe, you'll need a cauliflower. I've got a nice medium cauliflower here. And I'm just going to cut this into small florets. Keep the leaves as well, these good beautiful and crunchy as this roasts. And you want to cut the florets into nice bite-sized pieces, around this big. And I'm just going to repeat that with the whole cauliflower. Now I'm going to place all of the cauliflower florets and the leaves onto a lined oven tray. You want them in a nice single layer. Sprinkle with some extra virgin olive oil and to give us a Mexican flavour on our cauliflower, I'm using a really simple Mexican spice mix of dried oregano, some paprika and some ground cumin. And I'm just going to sprinkle that all over the cauliflower. Add on a pinch of sea salt. And, using clean hands, just give it a toss. That's how cauliflower ready for the oven. For our roast tomato salsa, You'll need one punnett of the Perino tomato, I’m using the red ones for the salsa, and just scatter them onto a lined oven tray, just leaving them whole. You'll also need to add on half an onion that I've just roughly chopped up, a long red chilli which has also been roughly chopped up and I've got two cloves of garlic that have just been sliced. Drizzle with some extra virgin olive oil to help this cook in the oven and season with a pinch of sea salt. I've got my oven set at 200 degrees. The cauliflower and the roast tomato salsa will take around 20 or 25 minutes until they're ready. You want the cauliflower nice and tender. And we want those Perino tomatoes beautiful and wrinkly and sweet. While they’re roasting in the oven we can get our other condiments ready. I'm going to do some smashed avocado for the bottom of the tacos, something for the cauliflower to sit on. Simply peel a nice ripe avocado and place the flesh into a bowl. Season that with a pinch of sea salt and squeeze in the juice of half a lime. Grab a fork and just roughly smash up the avocado. Now to set that aside. Now I've got something nice and fresh for the top of the taco, so I'm using these gold Perino tomatoes. These are super sweet and have a great colour. I'm just going to dice these up nice and fine. Pop them into a bowl and then I've got some white onion here and I'm just going to really finely slice that. Pop the onion in with the gold Perino tomatoes. Season with some salt, squeezing some lime juice, and add in a few cracks of black pepper. Give that a mix through and just set that salsa aside with the smashed avocado. And our last job is to warm up our tortillas. So I'm using the gluten-free tortillas, but you could use any of the tortillas that your family like. These need about 20 seconds each side in a hot dry pan just to warm them through and they go beautiful and soft and warm. A quick tip with the tortillas, if you want them to stay warm once they've been in the pan, place them into a clean tea towel and just wrap them up and that keeps them nice and warm. Our roast tomato salsa is out of the oven. Our cauliflower is looking fabulous. Beautiful. Got some nice colour on there, can smell the spices. We're going to blitz up the salsa. So very carefully place the roasted tomato mixture into a blending jug and you want to get all of the juices. Squeeze in some lime and carefully, using a hand mixer we just want to blend this until it's really lovely and smooth, and a terracotta red colour. It's a really lovely salsa that you can use on loads of different recipes. Sweet, a slight bit of warmth from the chilli and a little bit of tang from the lime. So, so good. Grab some of our warm tortillas. I'm going to start with a bed of our smashed avocado. This helps keep everything in place and it's lovely and creamy. Then pop on some of our roasty, crispy cauliflower florets. Lovely, lightly spiced. Make sure you get some of the crispy leaves on there. Spoon over some of our roast Perino tomato salsa. A spoonful of the fresh salsa, and the lime has just softened those onions down and taked that raw onion flavour away. And for me anything Mexican has to have some coriander on it. So I've just got some fresh sprigs of coriander as a really lovely fresh bite to our tacos. That is just a dreamy plate of goodness right there, packed with vibrant flavours and with colours. I would love for you guys to get into Coles and grab some of the Perino tomatoes and the Old El Paso tortillas and give this recipe a shot. It's a great way of enjoying a meal around the table with your family and it's the perfect way to support the wonderful work that the Stephanie Alexander Kitchen Garden Foundation does with our Aussie school kids. Cheers
Ingredients
1 cauliflower, cut into small florets
1/3 cup (80ml) extra virgin olive oil
1 tsp ground cumin
1 tsp ground paprika
1 tsp dried oregano
1 white onion
200g red or gold Perino tomatoes
1 long red chilli, seeded, chopped (optional)
2 garlic cloves, peeled
1/2 lime, juiced
2 small limes, extra, juiced
1 avocado, stoned, peeled
10 Old El Paso Mini Tortillas
1/2 cup (80g) drained Old El Paso Black Beans (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place cauliflower on lined tray and drizzle with 2 tbs oil. Sprinkle with cumin, paprika and oregano. Season. Toss to combine.
Step 2
Line a small baking tray with baking paper. Use a small sharp knife to slice one-quarter of the onion into thin wedges. Coarsely chop the remaining onion. Place tomatoes, chopped onion, chilli, if using, and garlic on the lined small tray. Drizzle with remaining oil.
Step 3
Roast the cauliflower mixture and tomato mixture for 20 mins or until cauliflower is lightly charred and the tomatoes begin to blister. Transfer the tomato mixture to a heatproof jug. Add the lime juice and use a stick blender to carefully blend until the mixture is smooth. Season.
Step 4
Meanwhile, combine sliced onion and two-thirds of the extra lime juice in a small bowl. Season. Set aside for 15 mins. Drain well. Place avocado and remaining lime juice in a separate bowl. Season. Use a fork to mash until smooth.
Step 5
Heat a frying pan over medium heat. Cook tortillas, in batches, for 20 secs each side or until warm. Transfer to a plate and cover to keep warm.
Step 6
Divide tortillas among serving plates. Spread evenly with avocado mixture. Top with black beans, if using, and cauliflower mixture. Spoon over tomato salsa and sprinkle with sliced onion.
Courtney Roulston’s cauliflower tacos with roast tomato salsa
Makes1010
Cook time25 mins25 minutes
Prep time20 mins20 minutes, + 15 mins soaking time
+ 15 mins soaking time
Ingredients
1 cauliflower, cut into small florets
1/3 cup (80ml) extra virgin olive oil
1 tsp ground cumin
1 tsp ground paprika
1 tsp dried oregano
1 white onion
200g red or gold Perino tomatoes
1 long red chilli, seeded, chopped (optional)
2 garlic cloves, peeled
1/2 lime, juiced
2 small limes, extra, juiced
1 avocado, stoned, peeled
10 Old El Paso Mini Tortillas
1/2 cup (80g) drained Old El Paso Black Beans (optional)
Description
With spiced cauliflower and homemade tomato salsa, Courtney Roulston’s delicious vegetarian taco recipe is a winner. Try it for a mouth-watering lunch or dinner.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place cauliflower on lined tray and drizzle with 2 tbs oil. Sprinkle with cumin, paprika and oregano. Season. Toss to combine.
Step 2
Line a small baking tray with baking paper. Use a small sharp knife to slice one-quarter of the onion into thin wedges. Coarsely chop the remaining onion. Place tomatoes, chopped onion, chilli, if using, and garlic on the lined small tray. Drizzle with remaining oil.
Step 3
Roast the cauliflower mixture and tomato mixture for 20 mins or until cauliflower is lightly charred and the tomatoes begin to blister. Transfer the tomato mixture to a heatproof jug. Add the lime juice and use a stick blender to carefully blend until the mixture is smooth. Season.
Step 4
Meanwhile, combine sliced onion and two-thirds of the extra lime juice in a small bowl. Season. Set aside for 15 mins. Drain well. Place avocado and remaining lime juice in a separate bowl. Season. Use a fork to mash until smooth.
Step 5
Heat a frying pan over medium heat. Cook tortillas, in batches, for 20 secs each side or until warm. Transfer to a plate and cover to keep warm.
Step 6
Divide tortillas among serving plates. Spread evenly with avocado mixture. Top with black beans, if using, and cauliflower mixture. Spoon over tomato salsa and sprinkle with sliced onion.
