It's cauliflower and cheese, but not as you know it. We're taking the classic combo south-of-the-border for a Mexican riff that gets folded up in a soft tortilla. Starring golden and smoky roasted cauliflower on creamy, tangy cabbage, we've topped this weeknight show-stopper with plenty of cheese for a big serve of meat-free magic.
Preheat oven to 220°C fan-forced. Trim cauliflower and cut into small florets, thinly slice stem.
Place cauliflower on a lined 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.