Vegetarian
Fold up smoky and golden roasted cauliflower on a bed of creamy cabbage for these delicious plant-based tacos. Full of punchy flavour, crisp texture and a little spice, it's bound to become your new weeknight favourite.
Preheat oven to 220°C fan-forced. Trim cauliflower and cut into small florets, thinly slice stem.
Place cauliflower on a baking tray and sprinkle with Smoky Cumin and Coriander Blend, drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 20 minutes or until cauliflower is tender and golden brown. While cauliflower is roasting, continue with step 3.
Remove core from cabbage and discard. Thinly slice cabbage as finely as possible. Thinly slice spring onion, keeping white and green parts separate.
Finely chop jalapeño chilli. Finely zest lime and juice half. Place jalapeño, lime zest, juice and crème fraîche in a bowl with salt and pepper and mix well to combine. Add cabbage and white part of spring onion and toss to coat.
Meanwhile, wrap tortillas in foil and place in the oven for 3–4 minutes or until warmed through. Keep warm in a clean tea towel.
Cut remaining lime into wedges. Top tortillas with creamy cabbage, sprinkle with cheddar and top with roasted cauliflower and green spring onion. Serve with lime wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
