Serves 8 people
Takes 45 minutes
1 medium cauliflower, chopped into pieces
2 tablespoons extra-virgin olive oil
⅓ cup tahini
1 cup fresh coriander leaves, plus extra for garnish
1 garlic clove
Juice of 1 lemon
1 teaspoon ground cumin
3 tablespoons water
¼ teaspoon of salt
¼ teaspoon of black pepper
Purple cabbage, shredded
Cherry tomatoes, chopped into quarters
1. Preheat oven to 200°C.
2. Add chopped cauliflower to a mixing bowl, add olive oil, salt and black pepper and toss the ingredients together.
3. Line a tray with baking paper and place cauliflower in a single layer on the tray. Bake for 30 minutes, tossing once halfway through.
4. While cauliflower bakes, combine tahini, coriander, garlic, lemon juice, cumin in a small food processor or blender, blend until well mixed. Add 3 tablespoons of water and blend until sauce is light green and creamy.
5. Place the cauliflower and toppings in separate bowls and build you own tacos. Drizzle with the green tahini sauce and top with coriander leaves.