Skip to the beginning of the images gallery

Jerk cauliflower tacos

Name: Jerk cauliflower tacos
Cook time: 25 min
Yield: 2
Cuisine: Caribbean

with mango slaw and chilli peanuts

Ready in around 25 mins

RECIPE FACT:

All spice, a dried berry from the Caribbean and Central America, has a distinctive flavour profile that combines notes of cinnamon, cloves, and nutmeg and is a key ingredient in jerk seasoning.

Nutritional Info:

Energy: 2,445kJ (584kcal)
Protein: 22g
Carbohydate: 79g
Sugars: 24g
Fat, total:26g
Saturated:5g
Sodium:1,310mg
Contains:Gluten, Milk, Peanuts, Soy, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO ROAST THE CAULIFLOWER:
Line an oven tray with baking paper. Cut the cauliflower into bite-sized pieces and place on the tray. Sprinkle with jerk seasoning, drizzle with oil and season with salt and pepper then toss well to coat the cauliflower. Bake for 18-20 mins, tossing halfway through the cooking time
2. TO HEAT THE WHOLEMEAL TORTILLAS:
Frying pan method (preferred): Place a dry frying pan over a high heat. Warm each wholemeal flour tortilla for 30-60 secs on each side. Place onto a plate and cover with tin foil as you go to keep them warm. Oven method: wrap the wholemeal tortillas in tin foil and place in the oven for 4-5 mins to heat. This can be done at the same time as the cauliflower, toward the end of its cooking time.
3. TO PREPARE THE MANGO SLAW:
Thinly slice the spring onion on the diagonal. Peel and grate the carrot then place into a bowl with the sliced red cabbage and half the spring onion. Just before serving, pour over the mango dressing, season with salt and toss to combine.
TO SERVE:
Place a spoonful of mango slaw into each tortilla and top with jerk cauliflower. Dollop with edamame and avocado crema and sprinkle over chilli and lime peanuts and remaining spring onion. Serve extra slaw on the side.