Cauliflower tacos with slaw and pineapple salsa recipe
 Load up roasted cauliflower pieces, salsa, slaw and avocado in a soft shell taco for a sumptuous plant-based supper. Don't be put off by the long list of ingredients; it's mostly an assembly job. 4 tbsp sunflower oil 2 tsp smoked paprika1 tsp chilli powder½ tsp ground cumin1 tbsp tomato purée1 tbsp maple syrup1 lime, juice onlypinch of salt 4 tbsp sunflower oil 2 tsp smoked paprika 1 tsp chilli powder ½ tsp ground cumin 1 tbsp tomato purée 1 tbsp maple syrup 1 lime, juice only pinch of salt 2 small cauliflowers, cut into bite-sized pieces 2 avocados, chopped1 lime, juice only8 small soft flour tortillas 2 small cauliflowers, cut into bite-sized pieces 2 avocados, chopped 1 lime, juice only 8 small soft flour tortillas 250g/7oz fresh pineapple, chopped1 small red onion, chopped1 lime, juice only1 tbsp chopped fresh mint1 tbsp chopped fresh coriander leaves1 red fresh chilli, chopped 250g/7oz fresh pineapple, chopped 1 small red onion, chopped 1 lime, juice only 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander leaves 1 red fresh chilli, chopped 2 tbsp sesame seeds 1 small head cabbage, thinly sliced1 carrot, grated (optional)1 small sweet onion, thinly slicedsmall bunch coriander, chopped small bunch spring onions, sliced2 garlic cloves, finely chopped2 tbsp soy sauce or tamari2 tbsp rice vinegar2 tbsp caster sugar2 tbsp gochugaru (Korean red pepper flakes) 1 tbsp sesame oil 2 tbsp sesame seeds 1 small head cabbage, thinly sliced 1 carrot, grated (optional) 1 small sweet onion, thinly sliced small bunch coriander, chopped small bunch spring onions, sliced 2 garlic cloves, finely chopped 2 tbsp soy sauce or tamari 2 tbsp rice vinegar 2 tbsp caster sugar 2 tbsp gochugaru (Korean red pepper flakes) 1 tbsp sesame oil 1 small bunch fresh coriander, chopped ½ small red chilli, seeds removed, finely chopped2.5cm/1in fresh root ginger, finely chopped 1 small bunch fresh coriander, chopped ½ small red chilli, seeds removed, finely chopped 2.5cm/1in fresh root ginger, finely chopped Method Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper.For the marinade, in a bowl, whisk together all the marinade ingredients.For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown.For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side.For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool.Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds.To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven. To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.) Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper. Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper. For the marinade, in a bowl, whisk together all the marinade ingredients. For the marinade, in a bowl, whisk together all the marinade ingredients. For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown. For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown. For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side. For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side. For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool. For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool. Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds. Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds. To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven. To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven. To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.) To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.)