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Roasted cauliflower and corn tacos

Serves: 4
Prep: 20
Cook: 30

    Roasting cauliflower gives the vegetable a whole new wow factor as it becomes nutty and creamy. This fresh Mexican inspired recipe is easy to make and is a nice change from traditional tacos.


    • 1 head cauliflower, broken into florets
    • 2 cobs corn, kernels removed for cob
    • 1 tablespoon oil
    • 1 tablespoon taco seasoning, reduced salt


    • 2 teaspoons oil, extra
    • 1 clove garlic, minced
    • 4 shallots, sliced
    • ¼ teaspoon dried chilli flakes (optional)
    • 425g can black beans, rinsed, drained & slightly mashed
    • 1 lime, juiced
    • 8 medium corn tortillas
    • 2 avocado, sliced
    • 1 tablespoon each of chopped fresh coriander & mint
    • 2 tablespoons pumpkin seeds, toasted
    • 2 tablespoons pomegranate seeds


    1. Combine cauliflower florets, corn, oil and taco seasoning in a parchment lined oven tray and roast in a hot oven, 200°C, for 30 minutes stirring occasionally.
    2. Heat extra oil in wok and saute garlic, shallots and chilli flakes for 1 minute.
    3. Add roasted vegetables, beans, salt and lime juice. Saute until well combined.
    4. Heat tortillas in a dry pan until lightly browned on both sides.
    5. Arrange avocado on tortilla, top with bean mix and sprinkle with herbs, seeds and pomegranate and roll up. Makes 8.


    • A great recipe for summer eating

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