Time: 50 minutes
Price: €4.37 total, €1.09 per portion
Cauliflower. Such an insanely versatile ingredient. Before I went vegan I never really paid much attention to it, but it can work in so many dishes – Curries? Cauliflower. Creamy pasta sauce? Cauliflower. Tacos? CAULIFLOWER! So here is my recipe for deliciously sweet and smokey cauliflower tacos – ENJOY!
You will need:
- 1 head of cauliflower
- 4tbsp tamari
- 4tbsp passata
- 2tbsp tomato puree
- 1tbsp liquid smoke (or 1tbsp smoked paprika
- 1tbsp ground cumin
- 1tbsp maple syrup
- 2tsp garlic powder
- a wedged lime
- fresh corainder, roughly chopped
- an avocado, sliced
- spinach (or other greens of your choice)
- 8 small flour tortillas (or corn – but they aren’t as easily available here)
- tangy cashew cream cheese sauce – recipe coming soon!
How to make it:
Preheat the oven to 200c (fan), then mix the tamari, passata, tomato puree, liquid smoke (or paprika), cumin, maple syrup and garlic powder well in a bowl. Next you want to cut the cauliflower into florets and transfer into an oven-proof dish. Pour over the marinade that you just mixed, and coat the cauliflower well. Place in the centre of your preheated oven for 40 minutes, mixing ever 10 minutes to ensure the cauliflower is well coated.
Keep an eye on it and make sure it doesnt burn – we only want a little bit of charred crispy goodness on the edges.
That’s how you make the cauliflower part. The rest – taco assembly – is up to you!
I included my favourite way to have these tacos in the ingredients because it compliments the cauliflower so well.
As I said I’m going to write up the recipe for this tangy cashew cheese seperately as it’s SO GOOD, it deserves its own post!