LIVING
PLANTPOWERED MEXICAN
MasterChef winner Thomasina Miers has championed the rise of vegetarian food in her Wahaca restaurants. Here, she shares some vibrant dishes from her latest cookbook, Meat-Free Mexican
QUICK-ROAST CAULIFLOWER TACOS WITH PINK PICKLED ONIONS
Serves 4 Takes 50-55 minutes
INGREDIENTS
• 70g/23/4oz achiote paste
• 3 large cloves garlic, peeled
• 1 tsp brown sugar
• Sea salt
• 6 tbsp plain or plant-based yoghurt
• 1 tbsp lime juice
• 5 tbsp extra virgin olive oil, plus extra for the cauliflower
• 1 tsp Mexican oregano or 2 tbsp thyme leaves
• Freshly ground black pepper
• 1 large head of cauliflower
• Sea salt and pepper
To serve
• Corn or flour tortillas
• Pink pickled onions (see next page)
• Lime wedges, for squeezing over
• Cooked black beans
• Sour cream (optional)
1. Preheat the oven to 220°C, 425°F, Gas 7.
Smash the achiote, garlic, sugar and ½ tsp of salt together in a
