Vegan crispy cauliflower tacos with spiced chipotle mayo, guacamole and tomato salsa




For the cauliflower

  • 400g cauliflower florets
  • 2 tbsp. chipotle flavoured vegan mayonnaise (Hellmann’s)
  • 1 tbsp. smoked paprika
  • 4 tbsp. chopped nuts (cashew, almonds) (Lamb brand)
  • 1 tbsp. black sesame seeds
  • 1 tbsp. olive oil

For the guacamole

  • 1 soft avocado
  • 1 lime, juiced
  • 1 clove garlic, finely chopped
  • 2 tbsp. olive oil
  • Pinch chilli flakes

You will also need

  • 1 packet small vegan tortillas
  • 2 large tomatoes, deseeded and finely chopped
  • ½ yellow pepper, finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp. chopped fresh coriander
  • Juice ½ lime
  • 2 tbsp. olive oil
  • Extra vegan chipotle mayonnaise for serving (Hellmann’s)

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Start this recipe with the cauliflower. Place into a bowl with the chipotle mayonnaise and smoked paprika and mix together well to coat. Next, mix together the chopped nuts and black sesame seeds and roll in the sticky cauliflower to coat. Place spanked apart onto the baking tray, drizzle with a little oil and salt and bake at 200°C for 10 minutes. Alternatively you can fry. Meanwhile, make the salsa by mixing together the finely chopped tomatoes, yellow pepper, shallot, coriander, olive oil and a squeeze of lime juice and season with salt and pepper. Next, make the guacamole. Using a fork, crush all the ingredients together using a fork. To assemble, spread the small tortilla wraps with guacamole down the center. Sprinkle over some of the salsa and squeeze over the extra chipotle mayo. Place 2 or 3 pieces of crunchy cauliflower on top and fold in half.

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