Vegetarian tacos with roasted cauliflower

What’s not to love about these tacos? They’re plant-based, budget-friendly and fun for the whole family.


1 medium cauliflower; cut into small florets

3 tbsp olive oil

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp garlic powder

3 avocados; peeled, stoned and diced

1 lime; juiced

1 red onion; diced

1 green pepper; deseeded and diced

2 large tomatoes; deseeded and diced

200 ml soured cream

1 tsp chipotle paste; or to taste

4 large flour tortillas

400 g canned lentils; drained and rinsed

1 small bunch fresh coriander; leaves picked


freshly ground black pepper





Step 1. 

Preheat the oven to 240°C (220° fan) and line a large roasting tin with greaseproof paper.

Step 2. 

Put the cauliflower in a large ziplock bag. Add the oil, spices and plenty of salt and pepper, then seal the bag and shake until the cauliflower is well coated.

Step 3.

Tip the cauliflower into the roasting tin and roast for 20 minutes, turning the florets halfway.

Step 4. 

Meanwhile, mash half of the avocado with half of the lime juice and a big pinch of salt. Set aside. Toss the rest of the avocado with the onion, green pepper, tomato and the rest of the lime juice to make a salsa. Season to taste and set aside. 

Step 5. 

Put the soured cream in a bowl and add the chipotle paste a little at a time until you reach your preferred spiciness.

Step 6.

When the cauliflower is ready, spread the tortillas with the avocado puree and arrange the cauliflower on top. Spoon over some of the chipotle soured cream, followed by the salsa, lentils and coriander leaves. Serve immediately.

Serves 4.