These vegetarian tacos feature crispy cauliflower, packed with vitamins – accompanied by savoury refried beans and topped with a creamy coriander sauce.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Cut 1 cauliflower into bite-size pieces. (Store in an airtight container in the fridge)
Make the spice mix for the cauliflower. (Store in an airtight jar in the pantry)
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
Make the creamy coriander sauce. (Store in an airtight jar in the fridge)
Ingredients:
- 60g sour cream (¼ cup)
- 1 cup coriander
- 1 green chili
- ¼ cup olive oil
- 1 lime (juice)
- 1 garlic clove
- 1 tsp honey
- Pinch of salt and pepper
Method:
- Add all of the ingredients to a blender, blend until fully incorporated and creamy green in colour.
Tips
Tips
- Use your hands to toss the cauliflower and distribute the oil and spices – this ensures every floret is well oiled, which will help the cauliflower to caramelise and go crispy.
- Reserve half the liquid from the tin of black beans – you will need this liquid to simmer the beans along with the onion, garlic and oregano before mashing. If you accidentally drain all the liquid, replace it with ½ cup of water.
Shortcuts
Vegetables
- Swap cos for finely sliced iceberg or for a basic slaw.
Protein
- For some added protein add our oregano chicken, roast at the same time as the cauliflower.
Other
- For a vegan option, swap sour cream for ⅓ cup of cashews. Soak cashews in boiling water for 5 minutes, drain before adding to the blender with the remaining ingredients.
Ingredients
Smokey Cauliflower
- 1 cauliflower (cut into bite-sized florets)
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- Olive oil
- Salt and pepper
Refried Beans
- 400g, 1 tin black beans (½ cup liquid reserved)
- 1 brown onion (finely diced)
- 1 garlic clove (crushed)
- 1 tsp dried oregano
- Olive oil
- Salt and pepper
Creamy coriander sauce
- 60g sour cream (¼ cup)
- 1 cup fresh coriander
- 1 green chilli
- ¼ cup olive oil
- 1 lime (juice)
- 1 garlic clove
- 1 tsp honey or maple syrup
- Pinch of salt and pepper
Serve with
- 8 -12 corn or flour tacos (warmed or grilled)
- ½ head petite cos
- 1 avocado (diced)
Method
- Preheat the oven to 200 degrees fan bake.
- Add the cauliflower to a large roasting tray, season with spices (paprika, cumin and coriander), salt and pepper; drizzle generously with olive oil. Once the oven has reached temperature, pop the cauliflower into the oven and roast until tender and crispy, approximately 25-30 minutes.
- While the cauliflower is cooking, prepare the refried beans. Start by draining the black beans, reserving half a cup of liquid. Add a little olive oil to a medium saucepan over medium heat, then add the onion, salt and pepper. Cook for 5-8 minutes, until the onions are soft and translucent, stirring occasionally. Add the garlic and oregano, cook for 1 minute, then add the black beans and the reserved liquid; simmer for 5 minutes. Use a potato masher to break down the beans until you reach your desired consistency.
- To a blender, add all of the ingredients for the creamy coriander sauce. Blend until fully incorporated and set aside until ready to serve.
- Warm the tortillas.
- Serve each tortilla with some refried beans, cos, cauliflower, avocado and a drizzle of the creamy coriander sauce.
Variations
Vegetables
- Swap cos for finely sliced iceberg or for a basic slaw.
Protein
- For some added protein add our oregano chicken, roast at the same time as the cauliflower.
Other
- For a vegan option, swap sour cream for ⅓ cup of cashews. Soak cashews in boiling water for 5 minutes, drain before adding to the blender with the remaining ingredients.
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