Main Meals

Cauliflower tacos

20 minutes
20 minutes

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!

Wine/Spirit Pairing
Ladybird Chardonnay

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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