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American Cauliflower & Chipotle Tacos

American Cauliflower & Chipotle Tacos

with Aioli & Charred Corn Slaw

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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!

Tags:Veggie
Allergens:EggsGluten

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 sachet

All-American spice blend

1 tin

sweetcorn

1 bunch

spring onion

½ unit

lemon

1 bag

slaw mix

1 packet

garlic aioli

(ContainsEggs)

8 unit

mini flour tortillas

(ContainsGluten)

1 packet

mild chipotle sauce

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3290 kJ
Fat27.9 g
of which saturates2.9 g
Carbohydrate100 g
of which sugars22.6 g
Dietary Fibre0 g
Protein23.1 g
Cholesterol0 mg
Sodium1890 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

While the cauliflower is roasting, drain the sweetcorn. Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges.

3

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.

4

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.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

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.