Roasted cauliflower tacos with spicy yoghurt

Cooking Vegetarian Roasted cauliflower tacos with spicy yoghurt

These delicious vegetarian tacos are given a flavour boost with the addition of spicy yoghurt.

Lables: High fibre Low carb Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  2. Cut kernels from corn cob, in large chunks. Place cauliflower, corn, lime, onion and almonds on prepared tray. Combine oil, garlic and chilli powder in a jug. Pour over vegetables on tray. Toss to coat. Season with salt and pepper.
  3. Roast for 35 minutes, stirring mixture twice during cooking, or until cauliflower is browned and tender. Discard lime slices.
  4. Make Spicy yoghurt: Combine yoghurt, chilli sauce and coriander in a bowl. Season with salt and pepper.
  5. Fill tortillas with cauliflower mixture, avocado, tomato and coriander. Drizzle with spicy yoghurt. Serve with lime wedges.

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1 corn cob, husk and silk removed
1 large head cauliflower, trimmed, cut into florets
1 lime, sliced
1/2 red onion, cut into thin wedges
1/4 cup natural flaked almonds
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
3 tsp medium Mexican chilli powder
1/2 avocado, diced
125g cherry tomatoes, quartered
8 warm wholegrain tortillas, to serve
Fresh coriander sprigs, to serve
Lime wedges, to serve
2/3 cup Greek-style yoghurt
1 to 2 tsp hot chilli sauce, extra
2 tbsp fresh coriander leaves, chopped

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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