Mexican Cauliflower & Smashed Avocado Tacos
with Roast Tomato Salsa & Coriander
Time for another taco-tastic dinner! Mexican spices mingle with roasted cauliflower and onion for a veggie packed meal thats bursting with flavour. Paired with creamy smashed avo and tangy tomato salsa, this flavour fiesta will get your tastebuds dancing.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
Cauliflower
½
Onion
1 sachet
Mexican Fiesta Spice Blend
1 head
Cos Lettuce
1
Avocado
1 packet
Garlic Aioli
(Contains Egg, Soy; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
roasted tomato salsa
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut brown onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, finely shred cos lettuce. Slice avocado in half and scoop out flesh. In a medium bowl, mash avocado until smooth. Season to taste. • In a large bowl, combine cos lettuce, garlic aioli and a drizzle of olive oil. Season to taste.
• When the cauliflower is done, remove tray from oven and drizzle over the honey. Toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table. • Build your own tacos by topping with some smashed avocado, cos lettuce and Mexican cauliflower. • Dollop over roasted tomato salsa. Tear over coriander. Enjoy!