Skip to the beginning of the images gallery

Korean cauliflower tacos

Name: Korean cauliflower tacos
Cook time: 30 min
Yield: 1

with baby cos and coriander lime mayo

Ready in around 30 mins

RECIPE FACT:

The world record for the heaviest cauliflower was set in 2014 at 27.47 kgs.

Nutritional Info:

Energy: 2957kj (707Kcal)
Protein: 16g
Carbohydrate: 82g
Fat: 27g
Contains: Gluten, Egg, Milk, Soy, Sesame, Cashews, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO MAKE THE KOREAN CAULIFLOWER:

Cut the cauliflower into bite-sized pieces and place in a lined baking dish. Drizzle with oil, season with salt and pepper and bake for 10 mins. Remove the cauliflower from the oven, pour over the gochujang glaze, toss to coat, and bake for a further 8-10 mins or until the cauliflower is soft and sticky. For extra char, switch the oven setting to grill for the last 1-2 minutes of cooking.
2. TO PREPARE THE VEGETABLES:

Using half the red onion, peel and finely slice. Using half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Add the red onion and carrot to a bowl, pour over the rice pickle dressing, season with salt and mix well then leave to pickle until serving. Roughly chop the baby cos lettuce and set aside.
3. TO HEAT THE WHOLEMEAL TORTILLAS:

Frying pan method (preferred): Place a dry frying pan over a high heat. Warm each wholemeal tortilla for 30-60 secs on each side. Place on 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.
TO SERVE:

Smear a spoonful of coriander and lime mayo onto each tortilla and top with a handful of baby cos lettuce and a few of pieces of the Korean cauliflower. Top with pickled red onion and carrot then sprinkle over roasted cashew nuts and sesame seeds. Serve extra baby cos and pickled vegetables on the side with a drizzle of remaining rice pickle dressing.