Roasted cauliflower tacos

For the cauliflower taco:

• 1 large cauliflower, cut into small florets
• Extra virgin olive oil, for sprinkling
• 4 tsp The Spice Club Mexican spice mix
• Juice of 1 lime
• 10 (15 cm) corn or flour tortillas
• 2 cups red cabbage, finely chopped
• ⅓ cup coarsely chopped cilantro

For the avocado crema:

• 1 avocado
• 1 clove garlic, finely chopped
• 120 ml sour cream
• ½ teaspoon sea salt
• 60 ml fresh lime juice (from 1 lime)
• ¼ cup coriander leaves

Step 1: Roast the cauliflower

• Preheat the oven to 200°C.
• Place the cauliflower florets on a baking sheet and sprinkle with olive oil.
• Sprinkle with The Spice Club Mexican spice mix and mix well.
• Roast the cauliflower for 25-30 minutes, until golden brown and crispy. Remove from the oven and sprinkle with lime juice.

Step 2: Making the avocado crema

• Place the avocado, garlic, sour cream, sea salt, lime juice and cilantro in a blender.
• Mix until smooth. Taste and adjust salt or lime juice to taste.

Step 3: Prepare the tortillas

• Briefly heat the tortillas in a dry frying pan or in the oven until they are soft and warm.

Step 4: Assemble the tacos

• Fill each tortilla with a portion of roasted cauliflower, red cabbage and a generous spoonful of avocado crema.
• Garnish with extra coriander.