Cauliflower tacos

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

These cauliflower tacos are taken to the next level with the adddion of salsa macha! Salsa macha is a rich oil made with crispy nuts, seeds, garlic and chilli, is a versatile condiment. Serve it with everything, not just these tacos!

Ingredients

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

Cooking Instructions

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