Directions
- 1Preheat oven to 200°C.
- 2In a bowl, combine cauliflower florets with a generous drizzle of olive oil.
- 3Season with salt, paprika, cumin, cayenne pepper, garlic granules, and hot sauce.
- 4Toss to coat evenly, then mix in the masa crunch.
- 5Spread the cauliflower on a baking tray and roast for about 20 minutes, shaking halfway through, until golden and crisp.
- 6Let cool slightly.
- 7While the cauliflower roasts, blitz together the ingredients for the coriander yoghurt.
- 8Warm the corn tortillas for 1-2 minutes per side in a dry pan.
- 9Assemble the tacos!
- 10Start with a layer of coriander yoghurt, add the roasted cauliflower, garnishes, and finish with a drizzle of Monterey Verde sauce.
Ingredients
- Cantina Del Sabor Cali Street Tacos
- Large cauliflower broken up into small florets
- Sliced green chillis
- Sliced pickled red onions
- Chilli crunch
- Cantina Del Sabor Monterey Verde sauce to drizzle
- Generous handful fresh coriander
- 150 g Greek yoghurt (full fat for creaminess)
- Squeeze fresh lime juice
- Salt
- pepper to season
- 1 tsp paprika
- 1 tsp garlic granules
- 0.5 tsp cayenne pepper
- 1 tsp cumin
- 2 tbsp sriracha / hot sauce of choice
- Catina Del Sabor Masa Crunch
- generous drizzle olive oil
Equipment
ovenbaking traydry panbowl
Tips
- Adjust coriander yoghurt to taste e.g. more coriander for a herby kick or extra lime juice for added zest.
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