Cauliflower Tacos & Bomb Guacamole

Alex Oh's avatar
Alex Oh

Ingredients

Pickled Cabbage

  • 1/4
    Red Cabbage
    thinly sliced
  • 1
    tbsp Coriander Leaves
    roughly chopped
  • 1
    tbsp Lime Juice
  • 1/2
    tbsp Olive Oil
  • 1
    tbsp Apple Cider Vinegar
  • 1
    tsp Maple Syrup
  • Salt & Pepper
    pinch

Crispy Cauliflower

  • 1/2
    Cauliflower Head
    florets
  • 1.5
    tbsp Olive Oil
  • 1
    tsp Paprika
    ground
  • 1
    tsp Cumin
    ground
  • 1/2
    tsp Garlic Powder
  • 1/4
    tsp Cayenne Pepper
  • 1/4
    tsp Salt
    ground
  • 1/4
    tsp Pepper
    ground
  • 2
    tbsp Cornstarch

Guacamole

  • 2
    Ripe Avocados
  • 2
    tbsp Red Onion
    finely chopped
  • 1/2
    cup Tomatoes
    finely chopped
  • 2
    Medium Garlic Cloves
    minced
  • 1
    tbsp Lime Juice
  • 1
    tbsp Olive Oil
  • 1/4
    cup Cilantro
    chopped
  • 1/4
    tsp Salt
    ground
  • 1/2
    tsp Cumin
    ground

Instructions

1
Prepare pickled cabbage. Thinly slice red cabbage and roughly chop coriandre. Add to a medium bowl with lime juice, olive oil, apple cider vinegar, maple syrup, salt & pepper. Mix and leave in the fridge to marinate and soften.
2
Prepare cauliflower. Cut cauliflower into medium sized florets and add to a large bowl. Mix in spices, cornstarch and olive oil, until evenly coated. Place on baking sheet lined with parchment paper, and bake in the oven at 375F for 25 mins.
3
Prepare guacamole. Mash avocados in a medium bowl and set aside. Chop red onion, tomatoes, and cilantro. Add to the mash with lime juice, olive oil, salt and cumin. Stir until homogeneous.
4
Assembly time! Lightly heat tortillas before assembling with toppings to your heart's content. Make it an extra fun meal with a make-your-own vibe by serving the ingredients separately on the table. Enjoy!
Alex Oh's avatar
Prepare pickled cabbage. Thinly slice red cabbage and roughly chop coriandre. Add to a medium bowl with lime juice, olive oil, apple cider vinegar, maple syrup, salt & pepper. Mix and leave in the fridge to marinate and soften.