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One pot

Korean-Style Cauliflower Tacos

with Napa Cabbage Slaw & Lime Crema

Cooking time

35 minutes

Servings

4

Calories

500 /serving

Welcome to your own private restaurant, where you cook up today’s trendiest foods for a fraction of the cost and without having to hunt for parking! You’ll prep an Instagram-worthy vegetarian meal for the whole family tonight by enveloping tender, Korean-style spiced cauliflower bites into warm, pliable wheat tortillas. Load on a lively slaw, some crunchy radish rounds and a drizzle of Mexican crema, and there you have it: ultra-tasty fusion comfort food, made by you.

We will send you:

  • 90g Radishes
  • 200g Carrots
  • 2 Scallions
  • 1 Lime
  • 200g Shredded napa cabbage
  • 1 Cauliflower
  • 80g All-purpose flour
  • 120ml Mexican crema
  • 12 Wheat flour tortillas
  • 30g Korean-style cauliflower bites spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper, paprika, onion)

Contains: Milk, Sesame Seeds, Wheat

You will need:

Zester
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Aluminium foil
Grater
Total Fat
19 g
Saturated Fat
7 g
Sodium
1460 mg
Total Carbs
70 g
Sugars
11 g
Protein
15 g
Fibres
12 g
Preparation
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Prepare & roast the cauliflower
Preheat the oven to 450°F. Remove and discard the cauliflower core; cut the head into small florets. In a large bowl, combine the flour and ¾ cup water; season with ¾ of the spice blend and S&P. Whisk until smooth. Add the cauliflower florets; toss to coat evenly. Add the coated cauliflower to a lined sheet pan drizzled with oil. Roast in the oven, 12 to 14 minutes. Remove from the oven; drizzle with oil and continue roasting, without flipping, 12 to 14 minutes. Switch the oven to broil and continue roasting, 2 to 3 minutes, until golden brown.
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Mise en place
While the cauliflower cooks, thinly slice the radishes. Zest and juice the lime. Peel and grate the carrots. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a small bowl, toss the radishes with a drizzle of oil; season with S&P to taste.
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Make the slaw & lime crema
While the cauliflower continues to cook, in a large bowl, combine the cabbage, carrots, white bottoms of the scallions, as much of the lime juice as you’d like and 3 tbsp oil; season with the remaining spice blend and S&P. In a medium bowl, combine the crema and as much of the lime zest as you’d like; season with S&P to taste.
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Warm the tacos
Stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and bake, 6 to 8 minutes, until heated through. Keep covered until ready to serve.
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Plate your dish
Divide the warmed tortillas between your plates. Divide the cooked cauliflower between the tortillas. Top with as much of the slaw as you’d like. Garnish with a drizzle of the lime crema, the radishes and the green tops of the scallions. Serve any remaining slaw and lime crema on the side. Bon appétit!