Spicy Cauliflower Tacos with Chipotle Cocomayo
1 head of cauliflower
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli powder
¼ tsp salt
For the mayo:
2 tsp chipotle hot sauce or sriracha
3 tbsp cocomayo
To serve:
Shredded carrots
Shredded red cabbage
1 avocado
Chopped coriander
1-2 limes
8 corn tortillas
Serves: 4
• Preheat the oven to 180c.
• Chop the cauliflower into florets and put into a freezer bag with olive oil, cumin, smoked paprika and chilli powder. Shake to coat well.
• Place the cauliflower on a baking sheet, sprinkle with salt and roast for 30 minutes or until browned, turning half way.
• In a small bowl, mix the chipotle hot sauce and coco mayo together until well combined. Set aside.
• Warm the tortillas, then pile with the shredded veggies, the roasted cauliflower, avocado, and drizzle with the spicy chipotle mayo and sprinkle with chopped coriander and a squeeze of lime juice.