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!
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!
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!
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!
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
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