Spicy Cauliflower Tacos | Vegan

This is a paid collaboration with Banhoek Chilli Oil.

Happy new year everyone! Last year was tough for a lot of people, myself included. So as it's a new year, I'm using this as an excuse to start fresh and work on my health more than ever. Here's to a happier, healthier 2021 for us all!

To kick off the recipes for the new year, I've made these super delicious spicy cauliflower tacos! These are honestly so delicious and are perfect for a light dinner or even lunch. These almost reminded me of being on holiday somewhere warm with the mix of flavours and the cool avocado dressing on top. I'm usually not the biggest fan of avocado, which is why you wouldn't have seen it featured in any of my previous recipes, but it is such a great ingredient to make the sauce so creamy, so if you're also not a huge avocado fan, give this a go and see what you think afterwards as it may just change your mind!

I've teamed up with Banhoek Chilli Oil once again, using their chilli oil to give this dish a spicy kick! you will have noticed how much I love spicy food if you scroll through most of my meals on here and this is honestly such an amazing, simple ingredient to add to any of your meals for a bit more flavour and a bit of a kick. You can purchase Banhoek Chilli Oil here.

These cauliflower tacos certainly don't lack flavour, so if you want to experiment with spices whilst also keeping it fairly simple, I highly recommend this recipe. 

- SPICY CAULIFLOWER TACOS - 

Makes: 4 tacos  Prep Time: 15 mins  Cook Time: 25 mins

You will need:

- 1/2 cauliflower, cut into small florets

- 1 tbsp olive oil

- 1 tbsp Banhoek Chilli Oil

- 1 tsp garlic

- 1/2 tsp ginger

- 1 small onion, diced

- 1 tsp cayenne pepper

- 1/2 tsp cumin

- 1 red chilli, chopped

- 3 tbsp plain vegan yoghurt 

- 1 avocado

- 4 small wheat/corn tortillas

- mixed lettuce

- fresh coriander

Method - 

1. Preheat the oven to 200C and line a baking tray with parchment paper.

2. Chop the cauliflower in half and then chop it again into small florets. Place them on the lined baking tray and drizzle 1 tbsp olive oil on top. Mix them around until they are well coated. Cook them for 20 - 25 minutes until slightly crispy.

3. In a large frying pan/wok, add the chilli oil, garlic and ginger. Add the diced onion, cayenne pepper and cumin, mix and allow everything to cook for around 2 minutes. 

4. Transfer the onion and spices to a blender with 2 tbsp water. Blend until it forms a relatively smooth paste. Transfer this paste back into the pan.

5. Once the cauliflower has finished cooking, pour it out into the same pan as the paste and mix it around until well coated. Add the chopped red chilli and allow everything to cook on low heat for a further 3 minutes. 

6. Place the tortillas in the oven to toast them slightly, only warm them up for around 3-4 minutes otherwise they will become too crunchy to handle to form the tacos. 

7. While everything else is cooking, start making the avocado dressing by scooping out the inside of a whole avocado and placing it in a blender along with 3tbsp plain vegan yoghurt. Blend until smooth and then pour it out into a small bowl.

8. Remove the tortillas from the oven and set the cauliflower aside also. Assemble the tacos by placing a small handful of lettuce into each tortilla. Evenly distribute the cauliflower into each taco and finally sprinkle some chopped fresh coriander on top as well as drizzling on the avocado sauce. 

I absolutely love these tacos and they will definitely be a go-to meal all year round, although I can imagine particularly loving these in the summertime! This is such a great healthy meal and I hope you love it as much as I do!

You can purchase Banhoek Chilli Oil here.

Do you have any New Years resolutions?

Love Always,
Shannon x