Spiced cauliflower provides a super satisfying filling for these tacos. We’re roasting these spiced nuggets of cauliflower for a golden, flavoursome coating that you’re going to love. Simply dollop with a chipotle sauce and cooling slaw, then get to munching!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
All-American spice blend
mini flour tortillas(ContainsGluten)
mild chipotle sauce
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower, All-American spice blend, a pinch of salt and pepper and a generous drizzle of olive oil on an oven tray lined with baking paper. Toss to coat. Roast until tender and golden, 15-20 minutes.
TIP: Cut the cauliflower to the correct size so it cooks in the allocated time!
While the cauliflower is roasting, drain the sweetcorn. Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges.
Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until charred, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a medium bowl, combine the slaw mix, charred corn, garlic aioli, the salt, a squeeze of lemon juice and a drizzle of olive oil. Season with pepper and mix well.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by topping a tortilla with a helping of the slaw and roasted cauliflower. Drizzle over the mild chipotle sauce and squeeze over some lemon juice. Garnish with the spring onion.