Cauliflower Tacos with Romesco Sauce

1 hr

4 Servings

Equipment

Knife, peeler, chopping board, 2 x roasting trays, blender.

Set the oven to roast (200 c/ 400 f/ gas 6)

Chop the tomatoes into halves, and peppers into strips approx 1 inch thick. Take 4 garlic cloves, leaving skin on.
Arrange veg on half a roasting tray, with the nuts on the other half.
Roast in oven for 10 minutes.
Meanwhile, Chop the cauliflower into florets and sweet potatoes into bite size cubes
Arrange on a roasting tray and sprinkle with fajita mix, & mix in the garlic and oil.
Roast in the oven for 20 mins, or until soft and slightly crispy at the edges.
Prep the Romesco sauce by removing the skin from the garlic, then in a food processor add, along with the tomatoes, peppers, smoked paprika, cayenne pepper, maple syrup, zest and juice of 1/2 lime, 2 tbsp oil and salt and pepper. Blend until smooth.
Thinly slice the avocado and slice the red onion (seeping in a little cyder vinegar first to turn them bright pink and remove the raw taste)
Chop the fresh herbs, and serve up your fillings in soft tacos, with a good squeeze of lime.

Ingredients

Roast Veg

1 cauliflower

2 sweet potatoes

2 cloves garlic

1 tbsp oil

1 tbsp fajita mix (or make your own by mixing 1/2 tsp each: paprika, cumin, coriander, chilli, and oregano)

Romesco Sauce:

3 cloves garlic

1/2 cup nuts (almonds/ brazils/cashews)

4 tomatoes

2 long red peppers

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 tsp maple syrup

zest and juice of 1/2 lime

2 tbsp oil

To serve:

6 wheat/ corn soft wraps

1 avocado

salad leaves

red onion

Fresh coriander

1/2 lime

Jalpeno's