Cauliflower tacos: The vegetarian twist on a Mexican classic

Tacos are one of the most popular Mexican dishes worldwide. They consist of a characteristically folded, crispy tortilla with filling. Usually, it's meat and vegetables, but in my version, the star is delicious cauliflower. This tasty proof shows that vegetarian cuisine can be delightful.

It is perfect as a snack for a game or movie, a tasty lunch, or a warm dinner. In addition to cauliflower, the tortilla also features coleslaw made from red cabbage and a light sauce based on natural yoghurt and garlic.

They are eagerly chosen by both those who declare a vegetarian diet and dedicated meat lovers. They are light, healthy, and, above all, very tasty.

Ingredients

• 1 cauliflower,
• olive oil,
• 1 teaspoon sweet paprika,
• 1 teaspoon granulated garlic,
• 1 teaspoon salt.

Additionally:

• 1/2 red cabbage,
• 1/2 bunch of fresh parsley,
• juice from 1 lemon,
• 1 teaspoon salt,
• 6 mini tortillas.

Sauce:

• 150g Greek yoghurt,
• 1 clove garlic.

Preparation:

Step 1. Separate the cauliflower into smaller florets and place them in a bowl. Add olive oil and sprinkle with sweet paprika, granulated garlic, and salt. Mix well to evenly coat the cauliflower florets.

Step 2. Line a baking sheet with parchment paper and spread the seasoned cauliflower on it. Bake in an oven preheated to 190°C for about 15 minutes.

Step 3. Shred the red cabbage and place it in a bowl. Add chopped parsley and squeeze the lemon juice, ensuring no seeds fall in. Season with salt and mix well. In a separate bowl, mix the natural yoghurt with crushed garlic.

Step 4. Heat the mini tortillas in a dry pan. Spread the garlic sauce on them, add the cabbage coleslaw, and pieces of roasted cauliflower.

Step 5. Fold the tortilla in half. Garnish with chopped parsley or fresh coriander and serve. Enjoy!