Smoky Cauliflower Tacos – Cook Pride

Smoky Cauliflower Tacos


  • 400g cauliflower, cut into small florets
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp half-crushed coriander seeds
  • 100ml extra virgin olive oil
  • 150g goat’s cheese, crumbled
  • 50ml pure (thin) cream
  • 6 blue corn tortillas (or regular tortillas)
  • Thinly sliced radish, to serve
  • Mint leaves, to serve
  • Edible flowers (optional), to serve
  • 1/2 red onion, very thinly sliced into rings
  • 50ml rice wine vinegar
  • 2 tbs caster sugar
  • 1 dried ancho chilli, toasted, seeds removed
  • 50g mixed black and white sesame seeds, toasted
  • 50g pepitas, toasted
  • 1 tbs freshly ground black pepper
  • 1 garlic clove, roughly chopped
  • 100ml neutral oil (such as grapeseed)
  • 160g head broccoli, cut into florets
  • 100g baby spinach
  • 2 long green shallots
  • 1/2 bunch coriander, leaves picked
  • 1 jalapeno chilli
  • 1 garlic clove, crushed
  • 1/3 cup (80ml) extra virgin olive oil


  • 1. For the pickled onion, combine onion, vinegar, sugar and 1 tbs salt flakes in a small bowl and set aside for 1 hour.
  • 2. For the salsa macha, place ingredients in a blender and whiz until well combined and mixture looks like a chilli paste (this can be made in advance and refrigerated).
  • 3. For the broccoli joy, place a medium saucepan of salted water over high heat and bring to the boil. Add broccoli, spinach and shallots and blanch for 20 seconds, then drain and refresh in iced water. Drain again, squeezing out excess water. Place in a blender with remaining ingredients and 1 tsp salt flakes and pulse until mixture comes together, adding a little extra oil if needed. Set aside.
  • 4. Preheat oven to 200°C. Toss cauliflower with spices, oil and 1/2 tsp each salt flakes and freshly ground black pepper. Place on a greased baking tray and roast for 25-30 minutes until golden and crispy. Set aside and keep warm.
  • 5. Whisk goat’s cheese and cream in a bowl until smooth but still thick. Set aside.
  • 6. Place a frypan over medium heat. Brush tortillas with water, then add to pan, one at a time, and cook for 1 minute each side. Place in a tea towel to keep warm.
  • 7. To serve, let guests build their own tacos with smoky cauliflower, pickled onion, salsa macha, broccoli joy, radish, mint and edible flowers, if using.
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