Ingredients
Method
- Preheat the oven to 200C. Line a baking tray with baking paper.
- Toss the cauliflower florets with olive oil, cumin and smoked paprika. Season with salt and pepper. Spread on the baking tray and roast for 20-25 minutes, tossing the florets after 10 minutes. The cauliflower is ready when easily pierced with a skewer and lightly coloured.
- While the cauliflower is baking, whisk the tahini ingredients dressing together. Season with salt and pepper.
- Mix avocado salsa ingredients together. Season with salt and pepper.
- Toast tortillas in a dry pan, 1-2 minutes per side. Fill each tortilla with cauliflower, drizzle tahini dressing, add salsa. Try adding optional toppings like fresh coriander, pickled onions and chilli sauce.
More about this recipe
Nutrition per serve:
- Energy 1146kJ/ 274Cal
- Fat total 20.1g
- Saturated fat 3.2g
- Protein 6.1g
- Carbohydrate 22g
- Fibre 6.9g
- Sodium 421mg
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