Vegan Crispy Cauliflower Tacos

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The easiest and tastiest tacos that are packed with flavour and colour. Invite your friends around for dinner, or serve them up for the family, they're a crowd-pleaser and guaranteed to have people asking for more! The beauty of these is that you can deviate from the recipe and add in whatever you have in the fridge, making the most of what would become waste and creating something super tasty in the process. 

Ingredients

Serves: 4 (2 tacos each)
Preparation time: 25 minutes
Cook time: 25 minutes

  • 8x tortillas, warmed
  • 1x large cauliflower, chopped into florets
  • 2x garlic cloves, peeled and crushed
  • 200g sweetcorn
  • 1x red onion, finely sliced
  • 2x tsp. cumin powder
  • 2x handfuls of baby cherry tomatoes, halved
  • 3x tbsp. olive oil
  • 1x handful of coriander
  • Crushed black pepper
  • Sea Salt
  • 1x Lime
 

Method

  1. Preheat the oven to 200C/ 180C Fan/ Gas Mark 6.
  2. Place the cauliflower florets, sweetcorn, and sliced red onion onto a large baking tray, drizzle with olive oil and sprinkle with cumin powder, chopped coriander, crushed garlic and crushed black pepper.
  3. Mix everything with your hands, feeling the ingredients on your fingers as you mix them together. Once combined, spread the mix out evenly on the baking tray.
  4. Roast for 35-45 minutes, stirring and tossing every 10-15 minutes until all vegetables are browned and caramelised.
  5. With five minutes remaining, warm the tortillas slightly in the oven.
  6. Remove the tortillas and vegetables from the oven, evenly share between four people and serve immediately for the freshest taste. Garnish with some of the leftover coriander, add a sprinkle of sea salt, a drizzle of olive oil and a few handfuls of chopped baby tomatoes.
  7. Squeeze a lime over the finished tortilla fillings and serve.

If you'd like to add more fillings, you can use what you have sitting in the fridge; sliced avocado and sliced radishes go well inside the tortillas; they're easy to make and perfect to share. We served ours with roasted corn on the cobs slathered in butter with a glass of homemade lemonade.