Skip to main content

04 Nov, 2020

Cauliflower tacos

Tacos or wraps are always a quick and easy weekday dinner. We like to roast off a few veggies, add some sharp, pink onions and a good creamy dressing for the perfect balance of flavour. This combination is one of our favourites, the charred corn and cauliflower give a good smokiness and warmth to the dish.


Serves 2.


  • ½ large cauliflower, cut into florets
  • 200g sweetcorn
  • 1 tbsp olive oil
  • Pinch salt and pepper
  • 1 red onion, sliced
  • Juice 2 limes
  • 4 small soft tacos or soft tortillas
  • 100g savoy or pointed cabbage, thinly sliced
  • 100g radishes, thinly sliced

For the dressing

  • 100g cashew nuts
  • 50g sunflower seeds
  • ½ tsp ground garlic powder
  • 1 tbsp tahini
  • 1 tbsp rapeseed oil
  • Juice 1 lime
  • ½ tsp malden salt
  • 70ml water


  1. Line a baking tray with greaseproof paper. Place the cauliflower florets and sweet corn on the baking tray and drizzle with olive oil, salt and pepper, and roast in the oven for 25-30 minutes until browned on the edges.
  2. Meanwhile, prepare the pink onions. In a small frying pan heat a little oil, add in the onions and cook on a low heat for 10 minutes until completely soft but not browned. Tip the onions into a bowl and squeeze over the lime juice so that they are completely covered. Leave for 15 minutes until they turn bright pink.
  3. To make the dressing by placing all the ingredients in a small food processor or nutribullet, and blitz until smooth.
  4. Place a small saucepan on a medium heat and heat each tortilla on each side to soften, place them in foil to keep warm until you are ready to serve.
  5. Assemble the dish by filling each tortilla with sliced cabbage and radishes, the warm cauliflower and corn, the pink onions and a good drizzle of the dressing. Season with Malden salt and a few grinds of cracked black pepper.