I'm a fan of soft tacos and you can pretty much fill them with anything you like - beans, salad, veggies, vegan meats, the opportunities are endless! This is my easy recipe for healthy, plant-based tacos stuffed with delicious roasted cauliflower topped with coleslaw, fresh lime and drizzled with tahini. Yum!
I used some spices from my pantry to coat the cauliflower but I kept it as simple as possible.
I’ve also been using a reusable silicone mat instead of single use baking paper and I’m loving it. I’ve been getting great results roasting veggies – they just need to be turned over once. I highly recommend it, I bought mine from a kitchenware store.
Serving: 8 tacos
8 small tortillas/soft tacos 1 small head cauliflower, chopped into bite size pieces 2 tbsp olive oil 1 tsp paprika 1 tsp cumin 1 tbsp nutritional yeast Sprinkle of dry parsley Salt & Pepper to taste
3 tbsp tahini 1/2 lemon juice
Fresh coleslaw mix
Fresh lime and coriander to serve
1. Preheat oven to 220 degrees C. Line a baking tray with baking paper or preferably a silicone mat if you have one. Add the cauliflower to the tray and drizzle with olive oil. Add the paprika, cumin, nutritional yeast, parsley and salt & pepper. Mix to coat and place in the oven to roast for 25 to 30 mins, turning once.
2. While the cauliflower is roasting, prepare the fresh coleslaw and chop up lime wedges and fresh coriander.
3. To make the tahini drizzle, in a small bowl combine the tahini, lemon juice, a pinch of salt and 2 tbsp water. Stir and keep adding small amounts of water until you reach a smooth & creamy consistency. You should be able to drizzle the tahini over the tacos.
4. Remove the cauliflower from the oven and heat your tacos either in the microwave or in the oven. Add a portion of the roasted cauliflower, coleslaw, fresh coriander and drizzle with tahini and fresh lime juice. Serve and enjoy!
These are best served fresh, you can store leftover cauliflower in the fridge for up to 3 days.