Katrina Meynink's cauliflower tacos

These tacos have the right amount of crunch and chew and lime and cream and heat.
These tacos have the right amount of crunch and chew and lime and cream and heat. Photo: Katrina Meynink

These tacos are the exact right amount of crunch and chew and lime and cream and heat. All the things we are looking for in a taco, and I believe they would convert the most ardent of meat eaters. Serve with icy cold beers. The sauce makes more than you need, but it keeps for a few weeks in a screw-top jar in the fridge and is delightful over anything from breakfast eggs to other dinners or as a salad dressing.



1 head of cauliflower, trimmed and broken into florets

1 tbsp dried oregano

½ tbsp ancho chilli (or ground chipotle)

½ tbsp sweet smoked paprika

½ tbsp ground cumin

½ tbsp maple syrup

olive oil


½ can (200g) diced tomatoes

1 tbsp tomato paste

1 large roasted sweet red pepper (jarred marinated capsicum) 

3 tbsp olive oil

1 tsp cumin

½ tsp smoked paprika

½ cup smoked almonds

1 tbsp maple syrup

juice of 2 limes

1-2 chipotle peppers in adobo

Quick pickled onions

1 red onion, halved lengthways and finely sliced

1 tbsp apple cider vinegar

juice of 3 limes

salt and pepper

For assembly and serving

10 corn tortillas

1-2 avocados

¼ purple cabbage, finely shredded

½ cup queso fresco or Danish feta, crumbled

fresh coriander sprigs

lime wedges


1. Preheat the oven to 180C fan-forced (200C conventional).

2. Toss the cauliflower ingredients in a bowl so that the florets are coated in the spices. Set aside for 20 minutes.

3. For the sauce add all the ingredients to a blender and blitz to combine – it should be relatively smooth and creamy in consistency. Check for seasoning and set aside until ready to use. This keeps for 2 weeks in an airtight container in the fridge.

4. Place the sliced onions to a glass jar, cover in lime juice and add the apple cider vinegar. Put the lid on and give it a shake.

5. Spread the cauliflower on a large roasting tray lined with baking paper. Roast for about 20 minutes or until the cauliflower is lightly charred on the edges and cooked through.

6. Warm the tortillas and add the fillings. Top with pieces of warm cauliflower and dollop over some of the sauce, pickled onion and extra fillings. Serve with extra lime cheeks.