Cauliflower tacos with tahini sweetcorn and kiwi salsa
These tacos are the ultimate party favour. Spice-roasted cauliflower, a creamy, sweet and nutty tahini-sweetcorn purée and kicker green salsa. Not only are they delicious, but also ridiculously easy to make and assemble - from pan to hand in less than 1 hour. Not bad if you ask me.
Top Tip - adjust the chilli heat in the salsa based on your preference and the strength of your green chillies - use red chillies if green ones are not on hand.
hands-on time
30 minutes
45 minutes
total time
makes 12-16 tacos
serves
Ingredients
Cauliflower Tacos
1 medium cauliflower head, cut into medium bite-sized florets
4 tbsp olive oil
finely grated zest and juice of 1 lime
2 tsp ground cumin
1 ½ tsp ground turmeric
1 tsp ground cardamom
½ tsp ground chilli
½ tsp sea salt
small corn tortillas (about 12-16)
coriander leaves, to serve
lime wedges, to serve
Kiwi salsa
1 tbsp poppy seeds
1 tsp yellow mustard seeds
4 ripe-yet-firm kiwifruit, peeled, ends trimmed and coarsely grated
1 long green chilli, finely chopped
½ small red onion, finely chopped
2 cloves garlic, finely grated
2 tsp finely grated fresh ginger
finely grated zest and juice of ½ lime
1 handful coriander leaves, roughly chopped
¼ tsp sea salt
Tahini sweetcorn
250g frozen sweetcorn kernels
2 tbsp olive oil
3 cloves garlic, finely grated
1 tsp ground cumin
75g tahini
1 tbsp maple syrup
juice of ½ lime
½ tsp cracked black pepper
¼ tsp sea salt
Method
Preheat the oven to 180°C fan-forced (or 200°C conventional). Line a large oven tray with baking paper.
For the cauliflower, in a large bowl, toss together the cauliflower florets with the olive oil, lime zest, lime juice, cumin, turmeric, cardamom, chilli and salt, until evenly coated. Tip out onto the lined oven tray, spread out into a single layer, and roast for 25-30 minutes, giving the cauliflower a toss at halfway, until golden and just cooked through.
As the cauliflower roasts, make the kiwi salsa. In a small frying pan over medium heat, toast the poppy seeds and mustard seeds for a couple of minutes until starting to pop. Transfer the seeds to a medium bowl, and the remaining salsa ingredients, and gently mix to combine; set aside.
For the tahini sweetcorn, place the frozen sweetcorn kernels in a medium bowl and cover with boiling water. Set aside for 5 minutes, then drain. Place the olive oil in a large frying pan over medium heat. Once hot, add the drained sweetcorn, garlic and cumin, and cook for a few minutes, tossing occasionally, until the garlic is golden and sweetcorn is starting to brown and pop. Transfer the sweetcorn to a tall container or bowl. Add the tahini, maple syrup, lime juice, black pepper, salt and 50ml cold water. Blitz with a stick blender to form a relatively smooth purée.
To serve, gently warm the tortillas in a dry frying pan over medium-high heat for 15-30 seconds on each side. Stack and cover with a tea towel to keep warm. Spoon some of the sweetcorn tahini down the centre of each tortilla. Top with the warm roasted cauliflower, a generous spoonful of salsa, fresh coriander leaves, and lime wedges on the side.