Vegan Spiced Cauliflower Tacos
Tasty, colourful and crunchy, these veg-filled tacos are a winner any night of the week!
Ingredients
- 1 Cauliflower cut into florets
- 2 tbsp Olive Oil
- 1½ tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Smoked Paprika
- ¾ C Panko Breadcrumbs
- 1 tsp Dried Oregano
- 80 g Angel Food Dairy-Free Mozzarella finely grated
- ¼ Red Cabbage finely shredded
- 1 Carrot grated
- 2 Spring Onions finely sliced
- 8 Corn Tortillas warmed
- 1/3 cup Tomato Salsa
- 1 handful Fresh Coriander
- 2 tbsp Apple Cider Vinegar
- 2 tsp Dijon Mustard
- 4 tbsp Olive Oil
Method
- 1
1. Heat the oven to 200°C (fan) and line a large baking tray with baking paper.
- 2
2. Place the cauliflower florets in a bowl and toss with the olive oil, cumin, coriander, paprika and a generous pinch of salt and pepper.
- 3
3. In a separate bowl, combine the panko breadcrumbs, oregano and grated mozzarella. Toss this through the seasoned cauliflower until well coated.
- 4
4. Spread the coated florets on the prepared tray and roast for 25–30 minutes, turning halfway, until golden and crisp.
- 5
5. Wrap the tortillas in foil and pop in the oven to warm half way through the cauliflower cooking time.
- 6
6. In a salad bowl combine the cabbage, carrot and spring onion.
- 7
7. In a small jar add the vinegar, mustard and olive oil, sprinkle with salt and pepper. Seal with a lid and shake to combine. Drizzle the dressing over the slaw.
- 8
8. Fill the warm tortillas with slaw and a few pieces of roasted cauliflower. Drizzle with salsa and top with coriander leaves.
Notes: By the culinary team at www.appetise.io
