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Author Notes: A vegan taco everyone will love. Smoky chipotle, sweet maple and cayenne combined in a flavour filled bite. Lime mayonnaise adds creamy zest —The Goodness Exchange
Slow Roasted Cauliflower
- 1 head cauliflower, cut into small florets
- 2 garlic cloves, finely chopped
- 1/3 cup ketchup
- 1/4 cup tamari or soy sauce
- 1/4 cup maple syrup
- 1/3 cup vegetable stock or water
- 3 tablespoons chipotle sauce
- 1/2 tablespoon cayenne pepper
- 1 dash olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons apple cider vinegar
- 1 pinch sea salt
- Heat oil and sauté garlic on medium heat until fragrant.
- Add smoked paprika and stir to combine.
- Add ketchup, tamari, apple cider vinegar, chipotle sauce, cayenne pepper and maple syrup. Stir to combine.
- Add water or stock and keep on the heat for 1 minutes.
- Lay cauliflower florets in a small baking dish, season with salt and drizzle with a little oil.
- Carefully pour the marinade over the cauliflower. Bake in the oven for 40 minutes.
- Remove and carefully stir. Return to oven and bake for another 30 minutes or until soft and caramelised.
Taco and Condiments
- 1 red onion halved and sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon coconut or unprocessed sugar
- 1 pinch salt
- 1/3 cup vegan or regular mayonnaise
- 1 teaspoon chipotle sauce
- 1 zest of a lime
- 1 handful chopped coriander
- 1 splash fresh lime juice
- 1 packet soft corn tortillas
- 1 avocado
- 1 handful chopped chives (optional)
- Place onion, vinegar, sugar and salt in a jar. With the lid on, shake to combine and set aside for 2 hours to pickle.
- Stir mayonnaise, chipotle and lime zest together in a small bowl. Adjust to taste.
- Prepare tortillas as per packet interactions. Build taco beginning with a good smear of chipotle-lime mayonnaise, add roasted cauliflower, pickled onions, sliced avocado, coriander or chives and a good squeeze of lime.
- Eat messily.