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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