Roasted Cauliflower Tacos and Zingy Ginger Salsa and Avocado
This recipe for vegan roasted cauliflower tacos is served with a zingy ginger salsa and punchy Korean-inspired slaw. The perfect healthy dish to feed a crowd.
Introduction
Building your own tacos is very therapeutic. I love that everyone can create them to their exact personal preferences and really get to know the ingredients. Sharing food together like this is such a wonderful ritual and can really lift your mood if you’ve been feeling a bit isolated while you’ve been unwell. The ginger mango salsa is what elevates these simple tacos to something really special. Mango adds a colour pop and burst of sweetness and fresh ginger and all the spices will give your immune system a boost.
Ingredients
| 2 small | cauliflowers, cut into bite-sized pieces |
| 2 | avocados |
| 1 | lime |
| 8 small | tacos |
| For the marinade: | |
|---|---|
| 4 tbsp | sunflower oil |
| 2 tsp | smoked paprika |
| 1 tsp | ground chilli |
| ½ tsp | ground cumin |
| 1 tbsp | tomato purée |
| 1 tbsp | maple syrup |
| juice of 1 lime | |
| A pinch of | salt |
| For the ginger mango salsa: | |
| 150g | mango, peeled and chopped |
| 1 small | red onion, chopped |
| 1 | lime, juiced |
| 10 | fresh mint leaves |
| A small bunch of | fresh coriander |
| ½ small | red chilli, deseeded and chopped finely |
| 2½cm | fresh ginger, peeled and finely chopped |
| 1 tsp | olive oil |
| A pinch of | salt |
| For the Korean slaw: | |
| 1 small head of | Chinese cabbage, thinly sliced |
| ½ | red cabbage, thinly sliced (optional) |
| 1 medium | carrot, grated (optional) |
| 1 | red pepper, thinly sliced |
| 1 small | sweet onion, thinly sliced |
| A small bunch of | spring onions, sliced |
| A small bunch of | coriander |
| 2 medium | garlic cloves, minced |
| 2 tbsp | soy sauce or tamari |
| 2 tbsp | rice vinegar |
| 2 tbsp | sugar |
| 2 tbsp | crushed red pepper (kochukaru) |
| 1 tbsp | sesame oil |
| 2 tbsp | toasted sesame seeds |
| salt | |
| freshly ground black pepper, to taste | |
| some toasted seeds, to serve (optional) |
Method
Preheat the oven to 200°C.
In a bowl, whisk together all the marinade ingredients. Add the cauliflower pieces and toss to coat. Place on a lined baking sheet and roast for about 20 minutes, until cooked and golden brown.
Meanwhile, make the salsa by combining all ingredients in a bowl and leave to one side.
Make the Korean slaw. Mix the cabbage, carrot, red pepper, onion, spring onions and coriander in a large bowl and mix well. Mix the garlic, soy sauce, vinegar, sugar, crushed red pepper, sesame oil and sesame seeds in a small bowl and mix. Pour the dressing over the veggies and mix well. Season. Scatter toasted seeds over if you like.
Mash the avocados in a small bowl and add the lime juice.
Warm the tacos for a few minutes in your oven. To serve, lay everything on the table in bowls and build your own tacos. I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the mango salsa.
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