Ingredients

Method

• 300 g cauliflower florets
• 2 T olive oil
• lemon juice, a squeeze
• 8 corn taco shells
For the taco seasoning, mix:
• ¼ t chilli powder
• ¼ t ground cumin
• ½ t smoked paprika
• ¼ t onion powder
For the salsa macha:
• ¼ cup olive oil
• 2 t garlic, minced
• 3 T pumpkin seeds
• 3 T peanuts, chopped
• 1 red chilli, finely chopped
• 1 T apple cider vinegar
• ½ t oak-smoked chilli flakes
• salt, to taste
• 1 T sesame seeds
For the jalapeño ranch slaw, mix:
• 1 x 260 g packet Woolworths crunchy Asian-style slaw
• 150 g Woolworths jalapeño topping
• 120 g plain yoghurt

Method

Ingredients

1. Preheat the oven to 180°C. Toss the cauliflower, oil, lemon juice and taco seasoning. Place on a baking tray and roast for 20 minutes, tossing once.

2. To make the salsa macha, heat the oil in a pan, then add the garlic, pumpkin seeds, peanuts and chilli. Stir-fry for 2 minutes. Blend with the vinegar. Spoon into a bowl, then add the chilli flakes, salt and sesame seeds.

3. Warm the taco shells, add the slaw and drizzle over the salsa.

Cook's note: Cook the cauliflower in the air-fryer at 180°C for 15 minutes.

Find more cauliflower recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana