The secret to making perfect tacos: making sure every single element packs a delicious punch. We’ve combined juicy coriander roasted cauliflower, tangy lime corn salad and vegan nacho cheese sauce. Get the recipe here.
for the roasted cauliflower:
for the grilled corn salad:
for the nacho cheese sauce:
Pre-heat your oven to 180˙C. To a blender, add oil coriander, spring onion, garlic cloves, water and salt and mix until smooth. Set aside.
Add cauliflower florets to a parchment-lined baking tray, and top with the coriander sauce. Mix with your hands until well coated.
Bake the cauliflower for 35-40 minutes, until soft and crispy on some edges.
In the meantime, heat a grill pan (or regular pan) over medium-high heat. Lightly coat corn ears with oil and place on heated grill. Cook the corn, turning often until it is charred on most sides (around 12-15 minutes).
Once cooked, remove from heat and let cool for a few minutes. Transfer to a cutting board, and holding the corn upright, cut the kernels off the cob.
Transfer the kernels to a bowl along with lime juice, red onion, coriander, olive oil and a pinch of salt and pepper (to taste).
To make the nacho cheese sauce:
Add the cooked potato, carrots, soaked cashews, oil, milk and lemon juice to a blender. Blend on high for 20-30 seconds, then add in the jalapeño slices, pickling liquid, smoked paprika, onion powder, tomato paste, nutritional yeast, corn starch and salt and blend for another minute. If your sauce is thicker than you'd like, thin it out with 1-2 tbsp water.
Grill some tortillas, and top them with nacho sauce, roasted cauliflower, corn salad, avocado, radishes and extra lime juice.