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Roasted Cauliflower Tacos and Zingy Ginger Salsa and Avocado

by Gemma Ogston from The Healing Cookbook

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.

From the book

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.

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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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