eCook Meal
Sweet & Sour Cauli Tacos
with a spicy pineapple salsa & vegan mayo
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.
Serving guide
Choose your portion size.
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!
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R182.50
for 4 servings · R45.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Pineapple Pieces needs 240 gLarge Bananas Min 950 g 950 g at R44.99 · 25% of packR11.37
-
Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Red Bell Pepper
- Corn Tortillas
- Sweet & Sour Sauce
- Vegan Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Corn Tortilla, Cornflour, Fresh Coriander, Lime, 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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Sweet & Sour Cauli Tacos?
Cauliflower Florets, Chilli, Corn Tortilla, Cornflour, Fresh Coriander, Lime, 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