Curry Cauliflower Tacos With Cucumber Salsa
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Curry Cauliflower Tacos With Cucumber Salsa
Recipe By Courtney Roulston
Ingredients
1 head cauliflower, cut into florets
3 tbsp Patak’s korma paste
2 tbsp extra virgin olive oil
250 g punnet Coles Australian grape tomatoes
1 Lebanese cucumber, seeded, diced
1 small red onion, diced
1 long red chilli, diced
¼ bunch coriander, roughly chopped
12 small street tortilla wraps, to serve
1 cup greek yoghurt
⅓ cup Patak’s mango chutney
1 lemon to serve
Method
Preheat the oven to 180 degrees (C). Place the cauliflower florets into a bowl and toss with the korma paste, olive oil and sea salt until well coated. Place the cauliflower onto a lined oven tray and roast for 15 minutes. Add the cherry tomatoes onto the tray and cook for a further 10 minutes, or until the cauliflower is tender and charred and the tomatoes are wrinkled and starting to burst.
For the salsa, place the cucumber, onion, chilli and coriander into a bowl and season with a pinch of salt, pepper and a squeeze of lemon.
Warm the tortillas in a hot pan for 30 seconds each side and keep warm.
To serve, spread the yoghurt onto the base of the tortillas and swirl through the mango chutney. Top with cauliflower florets and tomatoes. Scatter with the salsa on top and serve with lemon wedges on the side.
