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Korean cauliflower tacos

with baby cos and coriander lime mayo

Ready in around 30 mins

RECIPE FACT:
Recipe fact: The world record for the heaviest cauliflower was set in 2014 at 27.47 kgs.
Nutritional Info:
  • Energy: 2,987kJ (714kcal)
  • Protein: 20g
  • Carbohydate: 101g
  • Sugars: 45g
  • Fat, total:30g
  • Saturated:4g
  • Sodium:1,410mg
  • Contains:Cashews, Eggs, Gluten, Milk, Sesame, Soy, Sulphites, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO MAKE THE KOREAN CAULIFLOWER:

    Line an oven tray with baking paper. Cut the cauliflower into bite-sized pieces and place on the tray. 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:

    Peel and finely slice the red onion. Peel the carrot 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 vinegar dressing, season with salt and mix well then leave to pickle. Remove any damaged outer leaves from the baby cos and discard. Slice the root off, separate the leaves, roughly chop 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 then top with a handful of baby cos and a few of pieces of Korean cauliflower. Top with pickled red onion and carrot then sprinkle over roasted cashews and sesame seeds. Serve extra baby cos and pickled vegetables on the side with a drizzle of remaining rice vinegar dressing.

Ingredients In your box:
  • 1 carrot
  • 1 cauliflower
  • 1 pot of coriander and lime mayo
  • 1 pot of gochujang glaze
  • 1 pack of baby cos
  • 1 red onion
  • 1 pot of rice vinegar dressing
  • 1 sachet of roasted cashews and sesame seeds
  • 1 pack of wholemeal tortillas

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