Bang Bang Cauliflower Taco Recipe

Prep and roast

Preheat the oven to 220°C / 425°F. Trim cauliflower into bite-sized florets and pat dry. In a large bowl toss the florets with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces for even browning.

Roast for 22–28 minutes, stirring or flipping once at 12–15 minutes, until edges are deeply golden and the centers are tender. Remove from oven and let cool 5 minutes.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbs sweet chili sauce, 1 tbs sriracha, 1 tsp rice vinegar, 1 tsp fresh lime juice and 1 minced garlic clove. Season with 1/4 tsp salt to taste. Adjust heat/sweetness: add more sriracha for heat or more sweet chili for sweetness. Refrigerate until assembly.

Combine 1/4 cup mayonnaise with 1 tsp finely chopped chipotle in adobo, 1/2 tsp adobo sauce, 1/2 tsp lime juice and 1/2 tsp honey. Taste and add 1/8 tsp salt if needed. Set aside.

Halve and pit the avocados, scoop into a bowl and mash lightly with a fork leaving some chunkiness. Stir in 1 tbsp fresh lime juice, 1 tbsp minced shallot, 2 tbs chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper and optional 1/2 tsp minced jalapeño for a touch of heat. Taste and adjust seasoning. Keep covered to prevent browning.

In a bowl toss 3 cups thinly sliced white cabbage and 1/2 cup julienned carrot with 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Let sit 5–10 minutes to slightly soften and meld flavors.

Warm the tortillas: stack and wrap in a damp towel, microwave 30–45 seconds or warm individually in a dry skillet brushed with 1 tsp oil over medium heat about 20–30 seconds per side until pliable and slightly charred.

Brush or drizzle a little chipotle mayo on each warm tortilla (about 1 tsp per taco). Spoon 2–3 tbsp guacamole onto each, then add 3–4 roasted cauliflower florets per taco. Top with a small handful of cabbage slaw (about 2 tbs), then drizzle 1–2 tsp of bang bang aioli over the cauliflower.

Garnish with coriander cress (about 1 tbsp per taco) and serve with lime wedges on the side to squeeze over. Serve immediately.