CAULI TACOS WITH JALAPEÑO RANCH SLAW AND SALSA MACHA
“Cook the cauliflower in the air-fryer at 180°C for 15 minutes.”
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 20 minutes
cauliflower florets 300 g
olive oil 2 T
lemon juice a squeeze
corn taco shells 8
For the taco seasoning, mix:
chilli powder ¼ t
ground cumin ¼ t
smoked paprika ½ t
onion powder ¼ t
For the salsa macha:
olive oil ¼cup
garlic 2 t, minced
pumpkin seeds 3 T
peanuts 3 T, chopped
red chilli 1, finely chopped
apple cider vinegar 1 T
oak-smoked chilli flakes ½ t
salt, to taste
sesame seeds 1 T
For the jalapeño ranch slaw, mix:
Woolworths crunchy Asian-style
slaw 1 × 260 g packet
Woolworths jalapeño
topping 150 g
plain yoghurt 120 g
Preheat the oven to 180°C. Toss the cauliflower, oil, lemon juice and taco seasoning. Place on a baking tray and roast for 20 minutes, tossing once. To make the salsa macha, heat the oil in a pan, then Warm the taco shells, add the slaw and drizzle over the salsa.
