This recipe is loaded with the best of both worlds and hits all the right notes! Roasted cauliflower and red pepper are tossed in a delectable sweet & sour sauce, then wrapped in a toasty corn tortilla. Topped up with a zingy pineapple, red onion & chilli salsa. Finished off with fresh coriander and that unmistakably creamy vegan mayo.
Sweet & Sour Cauli Tacos
Sweet & Sour Cauli Tacos
with a spicy pineapple salsa & vegan mayo
Hands on Time: 10 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Cauliflower Florets
- Corn Tortillas
- Cornflour
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lime
- Limes
- Pineapple Pieces
- Red Bell Pepper
- Red Onion
- Salad Leaves
- Sweet & Sour Sauce
- Vegan Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROASTED CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and crispy. In a bowl, toss the pepper slices with a drizzle of oil and seasoning. Set aside.
SUMPTUOUS SALSA
In a bowl, combine the chopped pineapple, the diced onion, ½ the picked coriander, ½ the sliced chilli (to taste), the juice of 1 lime wedge, the lime zest, and seasoning. Set aside for serving.
FINISH THE ROAST
When the cauli has 15 minutes remaining, give the tray a shift. Place the dressed pepper slices on the other half of the tray. Roast for the remaining time until starting to char.
SWEET & SOUR SAUCE
In a small bowl, loosen the cornflour with 5ml of water until fully dissolved. Place a pan over medium heat with the sweet & sour sauce, 10ml of a sweetener of choice, and 60ml water. Bring to a simmer. Once simmering, add the loosened cornflour. Stir until slightly thickened. Season to taste. Remove from heat and toss through the roasted cauliflower & pepper strips.
TOASTY TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
TIME TO ASSEMBLE!
Top each toasted tortilla with the shredded salad leaves. Top with the sweet & sour cauli & pepper, the spicy pineapple salsa, and a dollop of mayo. Sprinkle over the remaining coriander and chilli (to taste). Enjoy, Chef!
Cauliflower Florets - 200g
Red Bell Pepper - 1
Pineapple Pieces - 60g
Red Onion - 1
Fresh Coriander - 4g
Fresh Chilli - 1
Lime - 1
Cornflour - 5ml
Sweet & Sour Sauce - 75ml
Corn Tortillas - 3
Salad Leaves - 20g
Vegan Mayo - 30ml
ROASTED CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on half of a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and crispy. In a bowl, toss the pepper slices with a drizzle of oil and seasoning. Set aside.
SUMPTUOUS SALSA
In a bowl, combine the chopped pineapple, the diced onion, ½ the picked coriander, ½ the sliced chilli (to taste), the juice of 2 lime wedges, the lime zest, and seasoning. Set aside for serving.
FINISH THE ROAST
When the cauli has 15 minutes remaining, give the tray a shift. Place the dressed pepper slices on the other half of the tray. Roast for the remaining time until starting to char.
SWEET & SOUR SAUCE
In a small bowl, loosen the cornflour with 10ml of water until fully dissolved. Place a pan over medium heat with the sweet & sour sauce, 20ml of a sweetener of choice, and 120ml water. Bring to a simmer. Once simmering, add the loosened cornflour. Stir until slightly thickened. Season to taste. Remove from heat and toss through the roasted cauliflower & pepper strips.
TOASTY TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
TIME TO ASSEMBLE!
Top each toasted tortilla with the shredded salad leaves. Top with the sweet & sour cauli & pepper, the spicy pineapple salsa, and a dollop of mayo. Sprinkle over the remaining coriander and chilli (to taste). Enjoy, Chef!
Cauliflower Florets - 400g
Red Bell Pepper - 1
Pineapple Pieces - 120g
Red Onion - 1
Fresh Coriander - 8g
Fresh Chillies - 2
Lime - 1
Cornflour - 10ml
Sweet & Sour Sauce - 160ml
Corn Tortillas - 6
Salad Leaves - 40g
Vegan Mayo - 60ml
ROASTED CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crispy. Place the pepper slices on a separate tray. Coat in oil and seasoning. Set aside.
SUMPTUOUS SALSA
In a bowl, combine the chopped pineapple, the diced onion, ½ the picked coriander, ½ the sliced chilli (to taste), the juice of 3 lime wedges, the lime zest, and seasoning. Set aside for serving.
FINISH THE ROAST
When the cauli has 15 minutes remaining, give the tray a shift. Pop the tray of dressed pepper slices into the hot oven. Roast for the remaining time until starting to char.
SWEET & SOUR SAUCE
In a small bowl, loosen the cornflour with 15ml of water until fully dissolved. Place a pan over medium heat with the sweet & sour sauce, 30ml of a sweetener of choice, and 180ml water. Bring to a simmer. Once simmering, add the loosened cornflour. Stir until slightly thickened. Season to taste. Remove from heat and toss through the roasted cauliflower & pepper strips.
TOASTY TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
TIME TO ASSEMBLE!
Top each toasted tortilla with the shredded salad leaves. Top with the sweet & sour cauli & pepper, the spicy pineapple salsa, and a dollop of mayo. Sprinkle over the remaining coriander and chilli (to taste). Enjoy, Chef!
Cauliflower Florets - 600g
Red Bell Pepper - 1
Pineapple Pieces - 180g
Red Onion - 1
Fresh Coriander - 12g
Fresh Chillies - 3
Limes - 2
Cornflour - 15ml
Sweet & Sour Sauce - 215ml
Corn Tortillas - 9
Salad Leaves - 60g
Vegan Mayo - 85ml
ROASTED CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crispy. Place the pepper slices on a separate tray. Coat in oil and seasoning. Set aside.
SUMPTUOUS SALSA
In a bowl, combine the chopped pineapple, the diced onion, ½ the picked coriander, ½ the sliced chilli (to taste), the juice of 4 lime wedges, the lime zest, and seasoning. Set aside for serving.
FINISH THE ROAST
When the cauli has 15 minutes remaining, give the tray a shift. Pop the tray of dressed pepper slices into the hot oven. Roast for the remaining time until starting to char.
SWEET & SOUR SAUCE
In a small bowl, loosen the cornflour with 20ml of water until fully dissolved. Place a pan over medium heat with the sweet & sour sauce, 40ml of a sweetener of choice, and 240ml water. Bring to a simmer. Once simmering, add the loosened cornflour. Stir until slightly thickened. Season to taste. Remove from heat and toss through the roasted cauliflower & pepper strips.
TOASTY TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped.
TIME TO ASSEMBLE!
Top each toasted tortilla with the shredded salad leaves. Top with the sweet & sour cauli & pepper, the spicy pineapple salsa, and a dollop of mayo. Sprinkle over the remaining coriander and chilli (to taste). Enjoy, Chef!
Cauliflower Florets - 800g
Red Bell Pepper - 1
Pineapple Pieces - 240g
Red Onion - 1
Fresh Coriander - 15g
Fresh Chillies - 4
Limes - 2
Cornflour - 20ml
Sweet & Sour Sauce - 310ml
Corn Tortillas - 12
Salad Leaves - 80g
Vegan Mayo - 120ml
Woolies Products in this dish
