Roasted Cauliflower Tacos

Ingredients

• 1 large cauliflower, in small florets
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp chipotle chilli flakes
• 1/4 red cabbage, shredded very fine
• juice of 3 limes
• 1 large avocado
• a big handful of coriander
• 12 corn tortillas
• 1 jalapeño, sliced

Method

1. Roast very hot

   Toss the florets with the oil and spices and roast at 220°C, spread out on a big tray, until charred at the edges. Small florets and a hot oven: cauliflower needs real colour or it tastes of nothing in a taco.

   25 min

2. Quick-pickle the cabbage

   Scrunch the shredded cabbage with two-thirds of the lime juice and a good pinch of salt and leave it while the cauliflower roasts. In 20 minutes it softens, turns bright pink and tastes pickled.

3. Make a loose avocado cream

   Blend or mash the avocado with the remaining lime juice, half the coriander, salt and a splash of water until pourable. It has to be spoonable, not a solid block of guacamole.

4. Warm the tortillas

   Toast them in a dry pan until they blister and puff, then keep them wrapped in a cloth.

5. Build

   Avocado cream first as the glue, then cauliflower, pickled cabbage, jalapeño and the rest of the coriander.