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American Recipes
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 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!

Allergens:EggsGlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 portion

cauliflower

1 sachet

All-American Spice Blend

(May be presentGluten)

1 tin

sweetcorn

1 bunch

spring onions

½ unit

lime

1 bag

slaw mix

1 packet

garlic aioli

(ContainsEggs)

8 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

mild chipotle sauce

(ContainsSoy)

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3290 kJ
Fat28.4 g
of which saturates3.1 g
Carbohydrate98.7 g
of which sugars21.4 g
Protein23.2 g
Sodium1790 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. 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.

2

While the cauliflower is roasting, drain the sweetcorn. Thinly slice the spring onion. Slice the lime (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 plate.

TIP: Cover the pan with a lid if the kernels are "popping" out.

4

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.

5

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.

6

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.