The cauliflower I remember from childhood was almost like mashed potato it had been boiled that much! ( sorry Grandma G) but I grew to really like it like that if I am honest. These days there are so many more uses for cauliflower and I have recently seen cauliflower pizza bases, cauliflower rice, cauliflower steak?! that one is going a bit too far I think… Some of these are just fads that will probably disappear but roasting cauliflower is something I have only just got on board with and I love it.
This is a quick, healthy, vegan recipe that I have made about 3 times now and it even satisfies a meat eating man.
Serves 2 as a main meal.
1 large cauliflower in bite sized florets
2 tsp garlic granules
Salt and Pepper
1 medium Onion cut into fine slices
1 red pepper cut into fine strips
4 tbsp Hot sauce such as Encona
1 Hass Avocado
1 lime – juiced
Jalepenos from a jar
1/4 a cabbage shredded
6 small tortilla wraps
Chopped corriander – a handful.
Put the cauliflower florets on a baking tray and drizzle with a little olive oil and the garlic granules and a grind of salt and mix together well. Roast at 220c gas mark 9 for 15 minutes making sure the smaller pieces are not getting burnt. After 15 minutes pour the hot sauce over the top and toss around so that the pieces are evenly coated then cook again for another 10 minutes.
Whilst this is cooking gently fry the onions and peppers in a frying pan until soft and put aside.
Blend the avocado with half the lime juice, salt and pepper and a splash of water to make a creamy sauce to drizzle on your tacos.
Dry fry the torilla wraps for around 30 minutes each side in a frying pan to warm, this makes them much tastier than warming in a microwave and gives them a bit of crisp.
Add the lime juice to the raw cabbage onions, pepper and corriander and serve in a bowl alongside the cauliflower, tortillas, pickled Jalepenos and the bottle of hot sauce to build your own tacos.