Smoky Cauliflower Tacos with Tahini

PREP 10 MIN
•
COOK  15 MIN

Mexican dinners are so versatile - easy to adapt for picky eaters in any family. Here we turn tacos vegan with a tasty tahini dressing.

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

Smoky Cauliflower

1 tsp olive oil

1 small red onion finely chopped

1⁄2 tsp ground cumin

200g cauliflower florets

1 tbs water

1⁄2 tin of lentils (400g tin) rinsed & drained

2⁄3 cup (40g) nutritional yeast

salt & pepper, to taste

Tahini Dressing

1 tbs hulled tahini

1 tbs lemon juice

1 tbs water

1⁄2 tsp smoked paprika

1⁄4 tsp garlic powder

To Serve

4 regular taco shells (or tortillas)

4 sprigs of fresh coriander roughly chopped

1 long red chilli sliced

Methodbased on 2 servings
1

Preheat oven to 190°C/fan 170°C/gas 5.

2

Heat oil in a frypan over medium heat. Add onion, cumin and cauliflower and cook, tossing for 5 minutes. Add water, cover and simmer for a few minutes or until cauliflower has softened. Stir through lentils and nutritional yeast and continue to cook for a few minutes. Season to taste.
 

3

In a small bowl, combine dressing ingredients. Season to taste.

4

Heat taco shells for 5 minutes in oven or microwave with damp kitchen paper on high for 1 minute. (A quicker method is to toast in a toaster when ready to serve until you hear it starting to sizzle.)

5

Divide mixture between tacos, add some tahini dressing and top with coriander and sliced chilli to serve.

Nutritional Informationper serving

Energy (kJ)

1707 kJ / 408 cals

Protein

23.6 g

Fat

15.9 g

Sat. Fat

3.9 g

Carbs

34.5 g

Sugar

4.4 g

Fiber

14.7 g

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