Spiced cauliflower provides a super satisfying filling for these tacos that are as tasty as they are colourful. We’re roasting the 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 refer to the product label for the most accurate ingredient and allergen information.
All-American Spice Blend(May be presentGluten)
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
mild chipotle sauce(ContainsSoy)
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. On an oven tray lined with baking paper, place the cauliflower, All-American spice blend, a pinch of salt and pepper and a generous drizzle of olive oil. Toss to coat. Roast until tender and golden, 15-20 minutes.
While the cauliflower is roasting, drain the sweetcorn. Thinly slice the spring onion. Slice the lime (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 plate.
TIP: Cover the pan with a lid if the kernels are "popping" out.
In a medium bowl, combine the slaw mix, spring onion, charred corn, garlic aioli, the salt, a squeeze of lime juice and a drizzle of olive oil.
Just before serving, 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 placing a helping of the slaw over the base of a tortilla. Top with the roasted cauliflower. Drizzle over the mild chipotle sauce and squeeze over some lime juice.