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VEGAN Chipotle Cauliflower Taco with Fetta & Avocado
La Tortillaria • Aug 30, 2021
Chipotle Cauliflower Taco with Fetta & Avocado
This recipe came to us from La Tortilleria
- One of Australia's most loved Mexican restaurants and trusted authentic tortilla brand. Authentic international food starts with authentic products and these are the real deal.
Ingredients:
- 15 La Tortilleria corn tortillas
- 1 cauliflower
- 4 small radishes, finely sliced
- 1 lime, juiced
- ½ cup almond slivers
- 200g vegan feta, crumbled
- 1 avocado
- 2 limes, juiced
- 20g fresh coriander, finely chopped
- 1 jalapeño, finely chopped
- 1 clove garlic, crushed
- 2 tbsp water
- Pinch of salt
- 1½ tbsp chipotle in adobo, chopped
- ¼ brown onion, sliced
- 2 cloves garlic
- 2 limes, juiced
- 1 tbsp agave syrup or honey
- ½ tsp cumin
- ½ tsp salt
- Preheat your oven to 240 C. Combine the cauliflower marinade ingredients in a large bowl. Cut your cauliflower into florets and toss in the marinade until coated. Place on a tray lined with baking paper and bake for 20 to 25 minutes.
- Squeeze lime juice over your radish slices to marinate them, and set aside until serving time.
Avocado salsa, cauliflower marinade
- Combine the avocado salsa ingredients until smooth. Alternatively use a blender.
- In a dry frying pan (no oil) over medium-high heat, toast almond slivers until golden, stirring constantly. Remove from pan.
- In the same hot dry pan, heat your tortillas one by one until soft, hot and floppy, flipping 2 or 3 times. Wrap in a tea towel until ready to serve.
- To assemble your taco, place baked cauliflower on your warm tortilla and top with almond slivers, crumbled feta, radish slices and avocado salsa.
¡Buen Provecho!
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