2 tbsp sesame seeds 1 small head cabbage, thinly sliced
1 carrot, grated (optional)
1 small, sweet onion, thinly sliced
small bunch coriander, chopped
small bunch spring onions, sliced
2 garlic cloves, finely chopped
2 tbsp soy sauce or tamari
2 tbsp rice vinegar
2 tbsp caster sugar
2 tbsp red pepper powder (kochukaru)
1 tbsp sesame oil
1 small bunch fresh coriander, chopped
½ small red chilli, seeds removed, finely chopped
2.5cm/1in fresh root ginger, finely chopped
Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper.
For the marinade, in a bowl, whisk together all the marinade ingredients.
For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown.
For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side.
For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned on all sides. Remove from the heat and leave to cool.
Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds.
To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven.
To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.)
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