with Roast Tomato Salsa & Coriander
Time for another taco-tastic dinner! Mexican spices mingle with roasted cauliflower and onion for a veggie packed meal thats bursting with flavour. Paired with creamy smashed avo and tangy tomato salsa, this flavour fiesta will get your tastebuds dancing. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Cauliflower
1 portion
Onion
0.5
Mexican Fiesta spice blend
1 sachet
Cos lettuce
1 head
Avocado
1
Garlic aioli
1 packet
Honey
1 tsp
Mini Flour Tortillas
6
Roasted tomato salsa
1 packet
Coriander
1 packet
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut brown onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, finely shred cos lettuce. Slice avocado in half and scoop out flesh. In a medium bowl, mash avocado until smooth. Season to taste. • In a large bowl, combine cos lettuce, garlic aioli and a drizzle of olive oil. Season to taste.
• When the cauliflower is done, remove tray from oven and drizzle over the honey. Toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table. • Build your own tacos by topping with some smashed avocado, cos lettuce and Mexican cauliflower. • Dollop over roasted tomato salsa. Tear over coriander. Enjoy!
2683
kJ
Energy (kJ)
641
kcal
Calories
37.9
g
Fat
7.5
g
of which saturates
55
g
Carbohydrate
15.7
g
of which sugars
16.5
g
Dietary Fibre
15
g
Protein
1445
mg
Sodium
