CHIPOTLE CAULIFLOWER TACOS

Capsicana Mexican Smoky Chipotle Seasoning Mix

Capsicana Mini Tortilla Wraps

1 head of cauliflower, in small florets

¼ red cabbage, shredded

3 tbsp dairy free yoghurt

Fresh coriander, chopped

2 limes

2 avocados

1. Preheat your oven to 180 degrees and line a baking tray with parchment or foil.
2. Add the shredded red cabbage to a small bowl, then soak in the juice of one lime. Leave to marinate while you get cooking.
3. In a large bowl toss the cauliflower florets in 1 tbsp cooking oil and the whole pack of seasoning mix. Mix well to coat evenly.
4. Empty the florets onto the lined baking tray, making sure they're nicely spaced out for cooking and the tray isn't over crowded. Roast in the preheated oven for 20 minutes, until the florets are cooked through and getting crispy.
5. While the cauliflower cooks it's time to prep your toppings. Combine a pinch of salt, a handful of chopped coriander and the dairy free yoghurt, mix well and season with extra salt or pepper to your own taste. Slice the avocado into thin strips ready for serving in the tacos.
6. After 20 minutes remove the cauliflower from the oven and heat your tortillas (either by dry frying or in the microwave for 20 seconds).
7. Remove the cabbage from the marinade, by this point it should be a vibrant pink! This is your quick red cabbage pickle - a great topping for any tacos!
8. To serve spread the yoghurt onto the warm tortillas, then top with sliced avocado, roasted cauliflower and red cabbage. Scatter over extra coriander and a zing of lime juice for extra umph!