Mexican Cauliflower Tacos
with Black Bean Salsa & Avocado Purée
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
With pre-cut ingredients (down to the minced garlic) it’s amazingly easy to get this fiesta going. Roasted cauliflower florets come out of the oven super-satisfying, dosed with tomato paste, Mexican spices and garlic. A nifty kitchen move sees black beans used two ways: refried to make the taco filling heartier and left whole in a refreshing cabbage salsa.
We will send you:
- 150g Shredded cabbage
- 15ml Minced garlic
- 200g Cauliflower florets
- 540ml Black beans (canned)
- 30ml Red wine vinegar
- 57g Avocado purée
- 30ml Tomato paste
- 6 Wheat flour tortillas
- 1 Lime
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites, Wheat
You will need:
Oil
Sheet pan
Aluminum foil
Parchment paper
Strainer
Salt & pepper (S&P)
Large pan
Total Fat
21 g
Saturated Fat
4 g
Sodium
1490 mg
Total Carb
106 g
Sugars
10 g
Protein
27 g
Fibre
30 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower (halve if large) with the tomato paste, a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender. In the last 5 min., sprinkle with ½ the garlic.
Mise en place
Meanwhile, quarter the lime. Drain and rinse the black beans; mash ½.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
Make the salsa
Meanwhile, in a large bowl, combine the cabbage, vinegar and a drizzle of oil. Massage the cabbage, 1 to 2 min., until softened. Add the whole black beans; toss well.
Make the refried beans
In a large pan, heat a drizzle of oil on medium-high. Add the mashed beans, remaining garlic and spices, 4 tbsp water (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 3 min., until the beans are warmed through and the liquid has evaporated. Add the juice of ½ the lime wedges; stir well.
Plate your dish
Divide the tortillas between your plates. Top with the refried beans, cauliflower, a spoonful of the salsa and the avocado purée. Serve the remaining salsa on the side. Garnish with the remaining lime wedges. Bon appétit!
