Tandoori Cauliflower Tacos with Cucumber Raita Slaw

Ingredients (2 servings)

• 300 gramsCauliflower florets
• 2 tablespoonsTandoori spice blend
• 100 gramsGreek yogurt
• 1 wholeEnglish cucumber
• 150 gramsPurple cabbage
• 1 wholeLime
• 4 wholeCorn tortillas
• 1.5 tablespoonsOlive oil
• 15 gramsFresh cilantro
• 30 gramsRed onion
• 0.5 teaspoonCumin seeds
• 1 pinchSalt and black pepper
• 0.5 teaspoonChaat masala

Instructions

1. 1

   Preheat oven to 425°F (220°C)

2. 2

   Toss cauliflower florets with olive oil, tandoori spice blend, salt and pepper

3. 3

   Spread on a baking sheet and roast for 15-18 minutes until caramelized and charred at edges

4. 4

   While cauliflower roasts, prepare raita slaw: finely julienne cucumber and purple cabbage, thinly slice red onion

5. 5

   Mix Greek yogurt with juice of half lime, toasted cumin seeds, salt and pepper

6. 6

   Fold vegetables into yogurt mixture and set aside

7. 7

   Warm tortillas in a dry pan for 1 minute per side

8. 8

   Assemble tacos: place warm tortilla, add roasted cauliflower, top with cucumber raita slaw

9. 9

   Garnish with fresh cilantro and a sprinkle of chaat masala

10. 10

    Serve immediately with remaining lime wedges

Nutrition per serving