Serves 2
Ingredients
- Cauliflower – 300g, broken into bite-sized florets
Cauliflower Marinade:
- 2 tsp smoked paprika
- 1 tsp red chilli flakes
- 1 zest and juice of a lime
- Salt and pepper
- 1 tbsp maple syrup
- 3 tbsp of avocado oil or coconut oil (unflavoured)
- Extra virgin olive oil
- 1 avocado diced
- 1 finely sliced yellow pepper
- 10g roughly chopped coriander
- 20g pomegranates (optional)
Chilli Paste:
- 1 ancho pepper (soaked in hot water for 10 minutes)
- 30g cashews (soaked in boiling water for 10 minutes)
- 2 tbsp olive oil
- 1 juice of a lime
- 1 tsp smoked paprika
- 20g sundried tomatoes
To serve:
- 4 tacos / wholegrain wraps
Method
Step 1.
Preheat the oven to 200C, fan assisted.
Step 2.
Mix the marinade ingredients together.
Step 3.
Toss the cauliflower florets in the marinade.
Step 4.
Bake for 30-35 minutes until golden brown, turning halfway through.
Step 5.
Blend the chilli paste ingredients in a small processor with some water.
Step 6.
Warm your tacos in the oven.
Step 7.
Mix the peppers, avocado and coriander in a bowl with extra virgin olive oil.
Step 8.
Build your tacos with cauliflower, avocado, peppers and coriander.
Step 9.
Garnish with pomegranate and the chilli paste.