• Roast Cauliflower Taco Salad
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Roast Cauliflower Taco Salad

Roast Cauliflower Taco Salad

  1. 2 Each Tortillas
  2. 1 Each Tabasco Sauce
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 100 g Red Kidney Beans
  5. 50 g Red Cabbage
  6. 1 tbsp Mexican Spice Mix
  7. 0 Each Lemon
  8. 1 tbsp Greek Yoghurt - PANTRY ITEM
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 5 g Coriander
  11. 50 g Cherry Tomatoes
  12. 150 g Cauliflower
  13. 1 L Avocados
  1. 4 Each Tortillas
  2. 2 Each Tabasco Sauce
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 200 g Red Kidney Beans
  5. 100 g Red Cabbage
  6. 1 tbsp Mexican Spice Mix
  7. 1 Each Lemon
  8. 2 tbsp Greek Yoghurt - PANTRY ITEM
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 10 g Coriander
  11. 100 g Cherry Tomatoes
  12. 300 g Cauliflower
  13. 1 L Avocados
  1. 6 Each Tortillas
  2. 3 Each Tabasco Sauce
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 300 g Red Kidney Beans
  5. 150 g Red Cabbage
  6. 2 tbsp Mexican Spice Mix
  7. 1 Each Lemon
  8. 3 tbsp Greek Yoghurt - PANTRY ITEM
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 15 g Coriander
  11. 150 g Cherry Tomatoes
  12. 450 g Cauliflower
  13. 2 L Avocados
  1. 8 Each Tortillas
  2. 4 Each Tabasco Sauce
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 400 g Red Kidney Beans
  5. 200 g Red Cabbage
  6. 2 tbsp Mexican Spice Mix
  7. 1 Each Lemon
  8. 4 tbsp Greek Yoghurt - PANTRY ITEM
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 20 g Coriander
  11. 200 g Cherry Tomatoes
  12. 600 g Cauliflower
  13. 2 L Avocados
  1. 12 Each Tortillas
  2. 6 Each Tabasco Sauce
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 600 g Red Kidney Beans
  5. 300 g Red Cabbage
  6. 3 tbsp Mexican Spice Mix
  7. 2 Each Lemon
  8. 6 tbsp Greek Yoghurt - PANTRY ITEM
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 30 g Coriander
  11. 300 g Cherry Tomatoes
  12. 900 g Cauliflower
  13. 3 L Avocados

Prep:

  1. Wash and halve tomatoes.
  2. Peel and slice avocado.
  3. Cut lemon into wedges.
  4. Drain and rinse red kidney beans.
  5. Pre-heat oven to 200c.
  6. Cut cauliflower into 3cm pieces.
  7. Wash and coarsely chop coriander.
  8. Wash and thinly shred red cabbage.

Method:

  1. Combine cabbage with coriander and tortilla strips. Divide among serving bowls. Top with cauliflower, salsa, avocado and yoghurt. Serve with lemon wedges drizzle with tabasco sauce, adjusting the amount to suit your taste.
  2. Toss cauliflower with the 3/4 of the spice mix and olive oil in an oiled roasting pan. Toss tortilla strips with olive oil, salt and pepper and spread on a baking tray.
  3. Cook both in the oven for about 15 to 20 minutes, tossing halfway through, until cauliflower is tender and tortilla have crisped.
  4. Meanwhile, to make salsa, squeeze juice from lemon. Combine with tomatoes, beans and remaining spice mix and olive oil.
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