Cauliflower and Grilled Corn Tacos
The secret to making perfect vegan tacos is to ensure every single element packs a punch. Here we’ve combined juicy coriander roasted cauliflower with lime-tossed grilled corn and it's sunshine in a bite.
20g fresh coriander, finely chopped
2 garlic cloves, finely minced
1/2 lemon, juiced
½ tsp salt
3 tbsp (45g) olive oil
1 head cauliflower (around 400g), chopped into florets
Grilled Corn Salad:
3 ears of corn (around 600g), husked and shucked
2 limes, juiced
1 small red onion (around 80g), finely chopped
10g fresh coriander, finely chopped
1 tbsp (15g) olive oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
8 corn tortillas
1 lime, sliced
1 avocado, cubed
4 radishes (around 45g), finely sliced
Preheat your oven to 180˙C fan/200˚C conventional and line a roasting tray with parchment paper.
To a small bowl, add the 20g chopped coriander, garlic, lemon juice, salt and olive oil and whisk it until combine.
Spread the cauliflower florets on the prepared roasting tray. Pour the coriander oil mixture over the cauliflower and use your hands to evenly coat each piece of cauliflower in oil.
Roast the cauliflower for 35-40 minutes, until it's very soft throughout and charred around some edges.
While the cauliflower cooks, prepare the grilled corn salad. Heat a griddle pan over high heat. Add the ears of corn and cook them for 2-3 minutes on each side, until charred in several places - this will take around 18-20 minutes in total.
Transfer the ears of corn into a large bowl, then cover the bowl with foil or a tea towel for 15 minutes - this helps the corn soften further.
Transfer the ears of corn onto a cutting board, and holding the corn upright, chop the kernels off the cob.
Transfer the kernels into a bowl along with lime juice, red onion, coriander, olive oil, salt and pepper. Toss to combine, then taste for seasoning - adding more salt, lime juice or pepper to taste.
To serve, heat up the corn tortillas in a hot pan for around 30 seconds per side. Top each tortilla with a few pieces of roasted cauliflower, a spoonful of corn salad, cubed avocado, sliced radishes and a lime wedge.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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