Roasted Cauliflower Tacos with Pineapple, Coriander & Lime Sauce
Hearty roasted cauliflower, crunchy cabbage, fresh avocado and a delicious sweet, zesty and spicy homemade pineapple sauce. These roasted cauliflower tacos are a delicious and satisfying meal option for both vegetarians and meat-eaters alike.
Number of servings
Ingredients
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1⁄2 Cauliflower
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2 Tbsp Taco Seasoning
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150 Gram Pineapple Pieces
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1 Lime
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1⁄8 Red Cabbage
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1 Avocado
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1⁄4 Cup Sour Cream
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1 Red chilli
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1⁄2 Small Bunch Coriander
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6 Flour Tortillas (6in)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Baking Tray
Blender
1 Roast Cauliflower
Preheat oven to 220°C. Cut cauliflower into small florets, toss in oil and taco seasoning. Making sure cauliflower is coated in seasoning. Place onto a lined baking tray, season with salt and pepper. Roast for 20-25 minutes.
Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it's safe to eat.
2 Prepare Ingredients
Cut lime into wedges. Shred red cabbage. Pick coriander leaves, discarding stems. Slice red chilli. Slice avocado.
3 Make Sauce & Heat Tortillas
Combine pineapple, sour cream, chilli (to taste), coriander leaves (saving some for garnish) and a squeeze of lime juice from 2-3 wedges. Blend until smooth. Heat the tortillas in hot pan for 30 seconds - 1 minute per side or until warmed through. You can also heat them in the microwave for 30 seconds.
Tip! If you prefer less spice or want to make the dish kid friendly, don't add the chilli.
4 You Plate It!
Divide tortillas between plates and load with roasted cauliflower, red cabbage and avocado. Top with a drizzle of pineapple, coriander & lime sauce. Garnish with remaining coriander leaves. Enjoy!
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