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.
Number of servings
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
1 tbs hulled tahini
1 tbs lemon juice
1 tbs water
1⁄2 tsp smoked paprika
1⁄4 tsp garlic powder
4 regular taco shells (or tortillas)
4 sprigs of fresh coriander roughly chopped
1 long red chilli sliced
Preheat oven to 190°C/fan 170°C/gas 5.
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.
In a small bowl, combine dressing ingredients. Season to taste.
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.)
Divide mixture between tacos, add some tahini dressing and top with coriander and sliced chilli to serve.
1707 kJ / 408 cals
Sign up to unlock your full potential
All your tools in one place
Expert-training to fuel your fitness, nutrition and mindfulness.
Limitless ways to fuel your mind & body
Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.
Tech that keeps you moving
Download Centr on all your devices to level up and track your results live.