Cauliflower Tacos with Avocado Crema

I know there are so many things you can do with cauliflower, although I draw the line at pizzas, but I wanted to do something a bit different, so I created these super easy cauliflower tacos and they are so so good. They are SO easy, there’s honestly only two-three steps to it! I topped mine with some pickled cabbage, coriander and a smidge of PJ’s Hot Sauces.

I think I have a slight taco obsession, in fact this recipe is based on my fish taco recipe. I got all my vegetables for this dish from The Fresh Fruit Shop and honestly, the quality is so much better than supermarket! Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Cauliflower Tacos with Avocado Crema

Ingredients (serves 2-3)
1 head of cauliflower, broken into florets
1 tbsp chipotle paste
1 tsp paprika
2 limes
1 tbsp olive oil
1 ripe avocado
50g Greek yoghurt (I used Fage)
Corn tortillas

Pickled red cabbage
Fresh coriander
Hot sauce (I used PJ’s Hot Sauces)

1. Preheat your oven to 180c fan. Put your cauliflower florets on a baking tray with the chipotle paste, paprika, lime juice, olive oil and some salt and pepper. Toss to coat the cauliflower in everything, then roast for 30 minutes until tender.
2. Meanwhile, make the avocado crema. Put the avocado, yoghurt, zest of one lime and a pinch of salt in a food processor or blender and blitz until smooth. Add seasoning to taste, then set aside.
3. While your cauliflower finishes cooking, warm up your tortillas and get any toppings besides the crema ready. I used some pickled red cabbage, fresh coriander, some lime wedges and a little hot sauce.
4. Spread some avocado crema onto your tortillas, top with the roasted cauliflower and any other toppings you like. Dig in and enjoy! How EASY was that!

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