Roasted cauliflower and corn tacos
Prep
20 min
Cook
30 min
Serves
4
Skill
Vegetarian
Prep
20 min
Cook
30 min
Serves
4
Skill
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.
Ingredients
- 1 head cauliflower, broken into florets
- 2 cobs corn, kernels removed for cob
- 1 tablespoon oil
- 1 tablespoon taco seasoning, reduced salt
Salsa
- 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
Nutrition per serving
2843 kJ
energy kj
19.8 g
protein
6.3 g
saturated fat
16.6 g
dietary fibre
70.8 g
carbohydrate
8.7 g
sugars
398 mg
sodium
Method
- 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.
- Heat extra oil in wok and saute garlic, shallots and chilli flakes for 1 minute.
- Add roasted vegetables, beans, salt and lime juice. Saute until well combined.
- Heat tortillas in a dry pan until lightly browned on both sides.
- Arrange avocado on tortilla, top with bean mix and sprinkle with herbs, seeds and pomegranate and roll up. Makes 8.
- 1 head cauliflower, broken into florets
- 2 cobs corn, kernels removed for cob
- 1 tablespoon oil
- 1 tablespoon taco seasoning, reduced salt
Salsa
- 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
Nutrition per serving
2843 kJ
energy kj
19.8 g
protein
6.3 g
saturated fat
16.6 g
dietary fibre
70.8 g
carbohydrate
8.7 g
sugars
398 mg
sodium
- 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.
- Heat extra oil in wok and saute garlic, shallots and chilli flakes for 1 minute.
- Add roasted vegetables, beans, salt and lime juice. Saute until well combined.
- Heat tortillas in a dry pan until lightly browned on both sides.
- Arrange avocado on tortilla, top with bean mix and sprinkle with herbs, seeds and pomegranate and roll up. Makes 8.