Roasted Cauliflower Tacos with Harissa Hummus

Photo by Minimalist Baker UK

Using Alexandra’s Rose Harissa Paste

2 small heads cauliflower, broken into bite sized pieces
2-4 Tbsp avocado / coconut oil
3 tsp ground cumin
2 tsp chilli powder
2 tsp smoked paprika
1 tsp sea salt
Harissa Hummus
2 Tbsp olive oil
1/2 onion, finely diced
2 garlic cloves, crushed
400g tinned chickpeas, drained and rinsed
2 Tbsp tahini
1 lemon, juiced
1 Tbsp Alexandra's Rose Harissa Paste
For Serving
12-15 whole corn tortillas
Lime juice
Fresh coriander
Thinly sliced red cabbage
Pepitas (optional)
Sliced avocado (optional)
  1. Preheat the oven to 200ºC and add the cauliflower to 2 large baking sheets. Add oil, cumin, chilli powder, paprika and salt. Toss to combine and roast them on the bottom rack in the oven for 20-25 minutes or until golden brown and tender

  2. While the cauliflower is roasting, heat the olive oil in a pan with the onion and a pinch of salt. Cook gently for 5 minutes until soft, then add the garlic and cook for a further 1 minute. Stir through the chickpeas and heat for 2 minutes until warm. Tip into a food processor with the tahini, lemon juice, rose harissa paste and 150mL water. Blend into a purèe until creamy and smooth. Put the hummus in a small pan and keep warm until the cauliflower is ready.

  3. To serve, warm tortillas according to packet directions. Add 1-2 Tbsp harissa hummus and top with shredded cabbage and roasted cauliflower, and garnish with coriander, lime juice, pepitas and sliced avocado.

Serves 4 (3 taco servings)

Recipe adapted from Minimalist Baker:

#RoseHarissaPaste #SummerEntertaining