GF : DF : SF : V

Serves 4

Stuck for making your tacos or meat free Monday meals a bit different? Not to worry we’ve got your back. These tacos are hands down the tastiest I’ve had in I don’t know how long!

We used cauliflower in the recipe where an ingredient such as chicken might usually be and spiced it up fairly similarly too and if I may say it tastes better!  How great is cauliflower? Versatile ole thang…

Pineapple salsa a bit of a winner here too. Inspired by a little piece left just waiting to be used. The best recipes tend to come together that way would you agree?

And remember, “I hate tacos” said no Juan ever!

Smoky cauliflower:

1 head of cauliflower (800g)

⅓ cup olive oil

2 tbsp sweet paprika

1 tbsp smoky paprika

Pineapple tomato salsa:

1 large tomato, diced

1/4 small sweet pineapple, cored and diced

1/2 cup coriander leaves, stalks chopped

1/2 small red onion, peeled and finely diced

2 tablespoons lemon juice

To serve:

1 avocado, peeled and sliced

1 iceberg lettuce

1 large chilli or tabasco sauce

Method:

Preheat oven to 180C. Toss Cauliflower in olive oil, sweet and smoky paprika and a good pinch of sea salt. Arrange onto lined baking tray and roast for 25-30 minutes. Cook for the lesser duration if you like your cauliflower to maintain a bit of crunch. Whilst cauliflower is cooking make the salsa by tossing all ingredients together in a bowl. Once cauliflower is cooked, pop in the middle of the table with the avocado, iceberg lettuce and chilli. Let your guests peel their own lettuce leaves, fill with cauliflower pieces and salsa then top with avocado and chilli and enjoy.