Sweet & Sour Cauli Tacos

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

with a spicy pineapple salsa & vegan mayo

4.5

Hands on Time: 10 - 30 minutes

Overall Time: 35 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Sweet & Sour Cauli Tacos
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Sweet & Sour Cauli Tacos?

The preparation time for Sweet & Sour Cauli Tacos with a spicy pineapple salsa & vegan mayo is between 10 and 30 minutes.

What is the total time required to make Sweet & Sour Cauli Tacos with a spicy pineapple salsa & vegan mayo?

The total time required to make Sweet & Sour Cauli Tacos with a spicy pineapple salsa & vegan mayo is between 35 and 60 minutes.

How many servings does Sweet & Sour Cauli Tacos provide?

4 servings

What are the main ingredients in Sweet & Sour Cauli Tacos?

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

What is the nutritional information of Sweet & Sour Cauli Tacos?

Calories: 633, Carbs: 101 grams, Fat: grams, Protein: 16.5 grams, Sugar: 32.9 grams, Salt: 1633 grams

How do I prepare Sweet & Sour Cauli Tacos?

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. 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! 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.

What should be prepared from my kitchen to make Sweet & Sour Cauli Tacos?

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

How many calories does Sweet & Sour Cauli Tacos have?

633 calories

How much fat content does Sweet & Sour Cauli Tacos have?

grams

Woolies Products in this dish

Photo of Bulk Broccoli & Cauliflower Florets 700 g

Bulk Broccoli & Cauliflower Florets 700 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Seedless Limes 500 g

Seedless Limes 500 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Views: 787