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How to make Roasted cauliflower tacos with spicy yoghurt

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 1 corn cob, husk and silk removed
  • 1 large head cauliflower, trimmed, cut into florets
  • 1 lime, sliced
  • 1/2 red onion, cut into thin wedges
  • 1/4 cup natural flaked almonds
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 3 teaspoons medium Mexican chilli powder
  • 1/2 avocado, diced
  • 125g cherry tomatoes, quartered
  • 8 warm wholegrain tortillas, to serve
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve

Spicy yoghurt

  • 2/3 cup Greek-style yoghurt
  • 1 to 2 teaspoons hot chilli sauce, extra
  • 2 tablespoons fresh coriander leaves, chopped

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Cut kernels from corn cob, in large chunks. Place cauliflower, corn, lime, onion and almonds on prepared tray. Combine oil, garlic and chilli powder in a jug. Pour over vegetables on tray. Toss to coat. Season with salt and pepper.
  • Step 3 Roast for 35 minutes, stirring mixture twice during cooking, or until cauliflower is browned and tender. Discard lime slices.
  • Step 4 Make Spicy yoghurt: Combine yoghurt, chilli sauce and coriander in a bowl. Season with salt and pepper.
  • Step 5 Fill tortillas with cauliflower mixture, avocado, tomato and coriander. Drizzle with spicy yoghurt. Serve with lime wedges.