This is a great little recipe and such a nice treat, especially on a warm day. The cauliflower is transformed with the spices and adds loads of flavours to the taco salad. If you're not keen on cauliflower, honestly give this one a try as you may be pleasantly surprised!
Home-made tacos are great for kids too. Let them create their own and add their own toppings. You could add, cheese, grated carrots, hummus, whatever salad vegetables you have.
Cauliflower is packed with different nutrients, so a great veggie to have in your diet. It's particularly high in vitamin C, fibre and contains the powerful compound Sulforaphane, which has been linked to improved heart health, digestion and cancer prevention. Most of us don't get enough fibre in our diet, but you'll definitely be upping your intake with this!
Serves 1 (2 tacos)
1/2 head cauliflower
3 tsp ground cumin
3 tsp smoked paprika
2 tsp coconut oil (or olive oil)
Salt and pepper
Sprinkle of chilli flakes
Good squeeze of lime juice (or lemon juice)
Creme fraiche or greek yoghurt to dress
1 large flour tortilla
1. Preheat the oven to 180C
2. Cut the cauliflower into small bite-size pieces and put into a baking dish. Sprinkle with all the spices, oil salt and pepper and ensure all the cauliflower is evenly coated. Roast in the oven for 20 minutes, turning occasionally.
3. Cut the tortilla in half and fold it into a small dish. You want the dish to be deep enough that you can put all the bits in. Place in the oven for 8-10 minutes until the tortilla goes crispy like a taco. You'll need to keep an eye on it so it doesn't burn.
4. Cut up all your salad veggies, ready for plating.
5. Stuff you taco with all your salad veggies, cauliflower and dress with a good squeeze of lemon or lime juice, plus your creme fraiche. Enjoy!