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One pot

Caramelized Cauliflower Tacos

with Avocado-Lime Mayo & Tomato Salsa Fresca

Cooking time

30 minutes

Servings

2/4

Calories

700 /serving

Put versatile veggies on display with these fresh and tasty tacos. Cauliflower florets are the centrepiece: transformed with a dusting of our steak spice (it makes anything meaty!), they come out of the oven browned and deeply savoury. Bring baby greens and pepitas into the picture with an avocado- and lime-flavoured mayo, and finish each warmed flour tortilla with a refreshing tomato and radish salsa that takes just a minute to make.

We will send you:

  • 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 60g Radishes
  • 300g Cauliflower
  • 1 Scallion
  • 1 Tomato
  • 60ml Mayonnaise
  • 30ml Avocado-lime vinaigrette
  • 25g Roasted pepitas (pumpkin seeds)
  • 6 Wheat flour tortillas
  • 8g Montreal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Eggs, Mustard, Wheat

You will need:

Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Aluminium foil
Total Fat
50 g
Saturated Fat
8 g
Sodium
1120 mg
Total Carbs
47 g
Sugars
8 g
Protein
15 g
Fibres
8 g
Preparation
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Caramelize the cauliflower
Preheat the oven to 450°F. Halve the cauliflower florets (or quarter if very large). On a lined sheet pan, toss the cauliflower with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the cauliflower roasts, small-dice the tomato. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Small-dice the radishes. Roughly chop the pepitas.
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Warm the tortillas
Stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Carefully place directly onto an oven rack and warm, 6 to 8 minutes, until heated through.
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Make the salsa & avocado-lime mayo
In a small bowl, combine the tomato, radishes, as much white bottom of the scallion as you’d like and ¼ of the vinaigrette. Add a generous drizzle of olive oil, and season with the remaining spice blend and S&P; stir to combine. In a second small bowl, combine the remaining vinaigrette with the mayonnaise; season with a few cracks of pepper to taste.
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Finish & serve
Transfer the cauliflower to a medium bowl. Add the baby greens, ¾ of the pepitas and the avocado-lime mayo; toss to combine. Divide the warmed tortillas between your plates. Top each tortilla with an equal portion of the cauliflower mix and a spoonful of the salsa. Garnish with the remaining pepitas and as much green top of the scallion as you’d like. Bon appétit!