Tacos with Harissa Roasted Cauliflower, Avo & Lime

Get those summer holiday vibes going with this recipe for easy entertaining: Tacos with Harissa Roasted Cauliflower, Avo & Lime.

Serve with De Grendel Op Die Berg Syrah.

Ingredients

1 medium cauliflower, cut into small florets
2 Tbsp Pesto Princess Harissa Paste
2 Tbsp olive oil
1 avocado
125ml sour cream
1 lime, zest and juice
Small handful fresh coriander
8 small flour tortillas
Salt and pepper

To serve

1 cup pickled red cabbage (find the recipe here)
1 tub Pesto Princess Tzatziki
Pickled jalapenos, fresh coriander,
2 to 3 lime or lemon wedges, optional

How to

Heat the oven to 180°C. Line a baking sheet with baking paper. In a large bowl, combine the Pesto Princess Harissa Paste and olive oil and toss the cauliflower florets in this mixture. Add the cauliflower to the baking sheet, season well and roast until golden and crispy and the insides are tender (this should take between 20 to 35 minutes).

Into the blender goes the avocado, sour cream, juice and zest from 1 lime, and coriander. Blitz until creamy and well combined.
If you have a gas stove, char the tortillas over a naked flame. If you have an electric stove or just prefer to use a pan, choose a piping hot griddle pan (no oil) and heat the tortillas until soft and pliable.
Spread the avo, lime and sour cream mix on the base of the taco, add some roasted cauliflower, top with pickled red cabbage, Pesto Princess Tzatziki and any additional taco toppings.

We served ours with a bottle of De Grendel Op Die Berg Syrah.

More recipes using

Harissa Paste

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Lamb Shawarma with Crispy Air Fryer Aubergine

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Warm Brassica & Butter Bean Salad

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Mini Vetkoek with Harissa & Cheese

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Hake with Harissa & Coconut Cream

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