30-Minute Meals
Recipe from The Vegan Student Cookbook The Vegan Student Cookbook by Hannah Kaminsky (£14.99 Harvard Common Press
Crispy Cauliflower Tacos
Serves 2
Spicy pan-seared cauliflower takes centre stage on soft corn tortillas, wrapped up with crisp greens, creamy avocado, and a hearty spread of refried beans. Though simple in concept, the contrasting flavours and textures dazzle when combined. Depart from tradition to enjoy a bold new approach to preparing those unassuming white florets.
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ medium head cauliflower, cut into florets
• ½ small red onion, thinly sliced
• ½ tsp hot paprika
• ¼ tsp cayenne pepper
• ¼ tsp salt
• 1 tbsp lime juice
• 4 (6-inch [15 cm]) corn tortillas, warmed
• 240g (8.4 oz) refried beans, warmed
• 70g (2.4 oz) shredded green cabbage or romaine lettuce
• 4g (0.1 oz) minced fresh coriander
• 1 small avocado, peeled, pitted, and sliced
1 Heat the olive oil in a medium pan over medium heat. Add the garlic and cauliflower, and cook for about 5 minutes, until the vegetables just begin to brown. Add the onion and continue to saute for 15 minutes, stirring occasionally, to caramelize the onions and sear the cauliflower all over.
Mix in the paprika, cayenne according to your heat preference, salt, and lime
