Roasted cauliflower tacos with
spicy yoghurt
Roasted cauliflower tacos with
spicy yoghurt
·
Serves 4
·
Prep 15 minutes Cook 35 minutes
Ingredient
·
1 corn cob, husk and silk removed
·
1 large head cauliflower, trimmed, cut
into florets
·
1 lime, sliced
·
½ red onion, cut into thin wedges
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¼ cup natural flaked almonds
·
2 tablespoons extra virgin olive oil
·
2 garlic cloves, crushed
·
3 teaspoons medium Mexican chilli powder
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½ avocado, diced
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125g cherry tomatoes, quartered
·
8 warm wholegrain tortillas, fresh coriander sprigs
and lime wedges, to serve
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Spicy yoghurt
·
²⁄³ cup plain yoghurt
·
1 to 2 teaspoons extra hot chilli sauce
·
2 tablespoons chopped fresh coriander leaves
Recipe
1.
Preheat oven to 200˚C/180˚C
fan-forced. Line a large baking tray with baking paper.
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.
3.
Roast for 35 minutes, stirring mixture twice
during cooking, or until cauliflower is browned and tender. Discard lime
slices.
4.
Make Spicy yoghurt Combine yoghurt, chilli sauce
and coriander in a bowl. Season with salt and pepper.
5.
Fill tortillas with cauliflower mixture,
avocado, tomato and coriander. Drizzle with spicy yoghurt. Serve with lime
wedges.
Nutrition: (per serve) 2541kJ; 32.7g
fat; 7.8g sat fat; 18.5g protein; 50.5g carbs; 15g fibre; 7mg chol; 778mg
sodium.
