Vegetarian Cauliflower Tacos
so good the meat eater in you will be impressed
Servings 2 people
Calories 849kcal
Equipment
- Chef Knives
- Chopping board
- baking tray
- food processor
- saucepan
- mixing bowl
- Measuring utensils
Ingredients
- 1 head cauliflower
- 6 tortillas
- 1 handful coriander
- 100 g red cabbage shredded
- 3 tbsp olive oil
- salt
Chipotle Sauce
- 100 g chipotle in adobo
- 1 shallot diced
- 2 cloves garlic crushed
- 1 tbsp olive oil
- 150 ml water
- salt & pepper
Avocado Crema
- 1 avocado
- 2 tbsp sour cream
- 1 lime juiced
- 1 coriander
- 100-150ml water
Instructions
Cauliflower
- Break the cauliflower into small bite-sized florets, place in a baking tray with oil and salt and roast for 20-25 minutes @ 200c
Chipotle Sauce
- Cook shallot and garlic in olive oil and a pinch of salt – 2 minutes
- Add adobo sauce and 100ml water and cook for a further 2 minutes
- Blend the sauce until smooth adding 50ml more water if necessary
Avocado Crema
- Place all ingredients (except water) into a blender and blitz.
- Gradually add water until it smooths out
Serving
- Grill tortillas
- Toss the cooked cauliflower in the chipotle sauce
- Top tortillas with red cabbage, cauliflower, avocado crema and coriander and serve with a lime wedge
Notes
Tips/Tricks
- you can buy shop bought chipotle sauces if you want to speed up the process
- if you don’t want to make the crema you can add a wedge of avocado instead and top the cauliflower with a little mayo/aioli instead
Nutrition
Calories: 849kcal | Carbohydrates: 88g | Protein: 17g | Fat: 52g | Saturated Fat: 9g | Cholesterol: 6mg | Sodium: 1372mg | Potassium: 1756mg | Fiber: 22g | Sugar: 17g | Vitamin A: 3356IU | Vitamin C: 195mg | Calcium: 240mg | Iron: 7mg