Mexican

Roasted cauliflower tacos with green goddess tahini sauce

Name: Roasted cauliflower tacos with green goddess tahini sauce recipe
Yield: 4
Cuisine: /mexican
Ingredients: Tahini sauce; 1/3 cup tahini; 1 cup fresh coriander leaves, plus more to serve; 1/2 clove garlic; Juice of 1 lemon; 1 teaspoon ground cumin; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1 medium cauliflower, chopped into florets; 2 tablespoons olive oil; 1 tablespoon cumin; 1 tablespoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon pepper; 8 tortillas; Purple cabbage, shredded; 1 avocado, sliced; 1 chilli, sliced; 1 lime, cut into wedges

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by delicious. team

delicious. team

Nov 02, 2020

This is a super fresh, super versatile meal perfect for the whole family, packed full of goodness. And, it's vegan. This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press, $35). Photography by Julie Renouf.

Tahini sauce
1/3 cup tahini
1 cup fresh coriander leaves, plus more to serve
1/2 clove garlic
Juice of 1 lemon
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper

Tacos

1 medium cauliflower, chopped into florets
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
8 tortillas
Purple cabbage, shredded
1 avocado, sliced
1 chilli, sliced
1 lime, cut into wedges

Method

1.

Preheat oven to 180°C.
2.

For tahini sauce, blend all ingredients in a small food processor or blender until the texture is similar to pesto. Gradually drizzle in 5 tablespoons water and blend until sauce is light green and creamy.
3.

Heat tortillas according to packet instructions.
4.

To assemble, fill each taco with roasted cauliflower. Top with the cabbage and sliced avocado, and drizzle with the tahini sauce. Garnish with extra coriander, chilli and lime. Margaritas optional!