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It’s so cold in Melbourne at the moment that I find I’m craving vibrant, fun dishes. Something you can throw together easily but will still satisfy and nourish. Enter my Tacos with Roasted Cauliflower and Romesco. These bad boys are delicious and super easy to make. Perfect for both a weeknight meal or when friends come ’round. I swear, everyone loves these tacos.
Picture this: me standing in front of my fridge wondering how I’m going to make a jar of Romesco, leftover slaw and a head of cauliflower into something I feel like eating for dinner. It was then that I spotted the soft taco shells on the second shelf. Of course, tacos! I can roast the cauliflower and bung it in a taco with the slaw and dip. I mean, everything tastes good in a taco, right?
Now, a word on roasted cauliflower. Something happens to cauliflower when you roast it. It becomes a delicious, meaty veg that’s mild in flavour and goes with pretty much anything. Personally, I like it best when the bite-size florets are fresh out of the oven and piping hot. Paired with crunchy slaw and the earthy kick of romesco dip and you’ve got a match made in flavour heaven. I then sprinkle some raw pepitas over the top for yet another dimension of awesomeness.
You simply have to try my Tacos with Roasted Cauliflower and Romesco. It’s sure to become your new favorite combo. Have a go and let me know what you think.
Tacos with Roasted Cauliflower and Romesco
Makes around 6 tacos
6 soft shell corn tacos
1/4 head cauliflower (rinsed and cut into bite-size florets)
2/3 cup romesco dip (find recipe here)
2 cups colourful slaw
1/4 cup raw pepitas
Method:
- Pre-heat your oven to 200C and line a tray with baking paper. Toss your cauliflower florets in some good quality olive oil and spread them out evenly on the paper-lined tray. Sprinkle with salt and pepper and put your cauliflower florets into the oven for around 20 minutes or until golden.
- To make your colourful slaw: thinly slice some red cabbage, white cabbage, red onion, and celery. Coarsely grate 1 medium size carrot. Put them into a large glass bowl and cover with a little olive oil, apple cider vinegar, and salt. Using your hands or a fork, mix the colourful slaw ingredients together until they are thoroughly coated. Have a taste, if you feel like it needs more vinegar or salt add it now. Set aside until you’re ready to assemble your tacos. N.B. try and give the colourful slaw a good 1/2 hour to marinate. Tastes awesome the next day too.
- To assemble your tacos, heat the tacos according to packet instructions. Cover the base of the taco with the romesco dip, next comes the colourful slaw, then the roasted cauliflower. Top it off with the raw pepitas and enjoy!
