Courtney Roulston’s cauliflower tacos with roast tomato salsa

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.

Courtney Rulston’s Cauliflower tacos with roast tomato salsa

Makes

10

Prep

20m

Note: + 15 mins soaking time

Cooking

25m

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 or brown 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 large ripe avocado, stoned, peeled
  • 10 Old El Paso Mini Tortillas
  • 1/2 cup (80g) drained Old El Paso Black Beans (optional)

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. 

Serve with coriander and lime wedges

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.