Roasted cauliflower tacos, zingy ginger salsa & avocado

Building your own tacos is very therapeutic. I love that everyone can create them to their exact personal preferences and really get to know the ingredients. Sharing food together like this is such a wonderful ritual and can really lift your mood if you’ve been feeling a bit isolated while you’ve been unwell. The ginger mango salsa is what elevates these simple tacos to something really special. Mango adds a colour pop and burst of sweetness and fresh ginger and all the spices will give your immune system a boost.

Ingredients

2 small cauliflowers, cut into bite-sized pieces

2 avocados

1 lime

8 small tacos

Some toasted seeds to serve (optional)

Serves 4

  • 4 tbsp sunflower oil

    2 tsp smoked paprika

    1 tsp ground chilli

    ½ tsp ground cumin

    1 tbsp tomato purée

    1 tbsp maple syrup

    Juice of 1 lime

    Pinch of salt

  • 150g mango, peeled and chopped

    1 small red onion, chopped

    1 lime, juiced

    10 fresh mint leaves

    Small bunch of fresh coriander

    ½ small red chilli, deseeded and chopped finely

    2½cm fresh ginger, peeled and finely chopped

    1 tsp olive oil

    Pinch of salt

  • 1 small Chinese cabbage, thinly sliced

    ½ red cabbage, thinly sliced (optional)

    1 medium carrot, grated (optional)

    1 red pepper, thinly sliced

    1 small, sweet onion, thinly sliced

    Small bunch of spring onions, sliced

    Small bunch of coriander

    2 medium garlic cloves, minced

    2 tbsp soy sauce or tamari

    2 tbsp rice vinegar

    2 tbsp sugar

    2 tbsp crushed red pepper (gochugaru)

    1 tbsp sesame oil

    2 tbsp toasted sesame seeds

    Salt

    Freshly ground black pepper, to taste

Method

1. Preheat the BBQ (or oven) to 200°C.

2. In a bowl, whisk together all the marinade ingredients. Add the cauliflower pieces and toss to coat. Place on a lined baking sheet and roast for about 20 minutes, until cooked and golden brown.

3. Meanwhile, make the salsa by combining all ingredients in a bowl and leave to one side.

4. Make the Korean slaw. Mix the cabbage, carrot, red pepper, onion, spring onions and coriander in a large bowl and mix well. Mix the garlic, soy sauce, vinegar, sugar, crushed red pepper, sesame oil and sesame seeds in a small bowl and mix. Pour the dressing over the veggies and mix well. Season. Scatter toasted seeds over if you like.

5. Mash the avocados in a small bowl and add the lime juice.

6. Warm the tacos for a few minutes in your oven. To serve, lay everything on the table in bowls and build your own tacos. I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the mango salsa.

Extracted from The Healing Cookbook by Gemma Ogston (Vermilion, £16.99)

Photography by Xavier Buendia


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Pear and gingerbread cake