These cauliflower tacos are vegan and packed with dietary fibre. Each serve provides almost one-third of your total dietary fibre needs.
1 head (750g) cauliflower, trimmed, cut into small florets
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon mild chilli powder
2 teaspoons olive oil
Salt and pepper
1 large avocado
1 tablespoon Celebrate Health Vegan Mayonnaise, plus 2 tablespoons extra, to serve
2 teaspoons lime juice
250g cherry tomatoes, quartered
2 tablespoons chopped fresh coriander
1 long fresh green chilli, thinly sliced
8 (25g each) mini flour or corn tortillas, warmed
Lime wedges, to serve
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place cauliflower in a large bowl. Add cumin, paprika, chilli powder and olive oil and toss to combine. Place cauliflower in an even layer on prepared tray. Season with salt and pepper. Bake for 25-30 minutes or until golden and tender.
- Meanwhile, mash avocado flesh, mayonnaise and 2 teaspoons lime juice in a medium bowl. Season with salt and pepper.
- Combine tomato, coriander, chilli and remaining lime juice in a small bowl.
- Spread some avocado over each tortilla. Top with the roasted cauliflower and tomato salsa and a drizzle of Celebrate Health Vegan Mayonnaise. Serve with lime wedges for squeezing.
Per serve: 8.7g protein | 23.2g fat (4.2g saturated fat) | 35.3g carb | 9.2g dietary fibre | 1675kJ (401 Cals) | 471 mg sodium
Cook’s Tip: For a gluten-free version of this recipe ensure you use gluten-free corn tortillas.