Roasted Cauliflower Tacos with Pineapple & Lime Sauce

Preheat oven to 220°C. Cut cauliflower into small florets, toss in oil and taco seasoning. Making sure cauliflower is coated in seasoning. Place onto a lined baking tray, season with salt and pepper. Roast for 20-25 minutes.

Cut lime into wedges. Shred red cabbage. Slice red chilli. Slice avocado.

Combine pineapple, sour cream, chilli (to taste) and a squeeze of lime juice from 2-3 wedges. Blend until smooth (add 1-2tsp of water, if the sauce is too thick). Heat the tortillas in hot pan for 30 seconds - 1 minute per side or until warmed through. You can also heat them in the microwave for 30 seconds.

Divide tortillas between plates and load with roasted cauliflower, red cabbage and avocado. Top with a drizzle of pineapple & lime sauce. Garnish with remaining any remaining chilli. Enjoy!

Preheat oven to 220°C. Cut cauliflower into small florets, toss in oil and taco seasoning. Making sure cauliflower is coated in seasoning. Place onto a lined baking tray, season with salt and pepper. Roast for 20-25 minutes.

Cut lime into wedges. Shred red cabbage. Slice red chilli. Slice avocado.

Combine pineapple, sour cream, chilli (to taste) and a squeeze of lime juice from 2-3 wedges. Blend until smooth (add 1-2tsp of water, if the sauce is too thick). Heat the tortillas in hot pan for 30 seconds - 1 minute per side or until warmed through. You can also heat them in the microwave for 30 seconds.

Divide tortillas between plates and load with roasted cauliflower, red cabbage and avocado. Top with a drizzle of pineapple & lime sauce. Garnish with remaining any remaining chilli. Enjoy!

Preheat oven to 220°C. Cut cauliflower into small florets, toss in oil and taco seasoning. Making sure cauliflower is coated in seasoning. Place onto a lined baking tray, season with salt and pepper. Roast for 20-25 minutes.

Cut lime into wedges. Shred red cabbage. Slice red chilli. Slice avocado.

Combine pineapple, sour cream, chilli (to taste) and a squeeze of lime juice from 2-3 wedges. Blend until smooth (add 1-2tsp of water, if the sauce is too thick). Heat the tortillas in hot pan for 30 seconds - 1 minute per side or until warmed through. You can also heat them in the microwave for 30 seconds.

Divide tortillas between plates and load with roasted cauliflower, red cabbage and avocado. Top with a drizzle of pineapple & lime sauce. Garnish with remaining any remaining chilli. Enjoy!

Preheat oven to 220°C. Cut cauliflower into small florets, toss in oil and taco seasoning. Making sure cauliflower is coated in seasoning. Place onto a lined baking tray, season with salt and pepper. Roast for 20-25 minutes.

Cut lime into wedges. Shred red cabbage. Slice red chilli. Slice avocado.

Combine pineapple, sour cream, chilli (to taste) and a squeeze of lime juice from 2-3 wedges. Blend until smooth (add 1-2tsp of water, if the sauce is too thick). Heat the tortillas in hot pan for 30 seconds - 1 minute per side or until warmed through. You can also heat them in the microwave for 30 seconds.

Divide tortillas between plates and load with roasted cauliflower, red cabbage and avocado. Top with a drizzle of pineapple & lime sauce. Garnish with remaining any remaining chilli. Enjoy!

Preheat oven to 220°C. Cut cauliflower into small florets, toss in oil and taco seasoning. Making sure cauliflower is coated in seasoning. Place onto a lined baking tray, season with salt and pepper. Roast for 20-25 minutes.

Cut lime into wedges. Shred red cabbage. Slice red chilli. Slice avocado.

Combine pineapple, sour cream, chilli (to taste) and a squeeze of lime juice from 2-3 wedges. Blend until smooth (add 1-2tsp of water, if the sauce is too thick). Heat the tortillas in hot pan for 30 seconds - 1 minute per side or until warmed through. You can also heat them in the microwave for 30 seconds.

Divide tortillas between plates and load with roasted cauliflower, red cabbage and avocado. Top with a drizzle of pineapple & lime sauce. Garnish with remaining any remaining chilli. Enjoy!

Preheat oven to 220°C. Cut cauliflower into small florets, toss in oil and taco seasoning. Making sure cauliflower is coated in seasoning. Place onto a lined baking tray, season with salt and pepper. Roast for 20-25 minutes.

Cut lime into wedges. Shred red cabbage. Slice red chilli. Slice avocado.

Combine pineapple, sour cream, chilli (to taste) and a squeeze of lime juice from 2-3 wedges. Blend until smooth (add 1-2tsp of water, if the sauce is too thick). Heat the tortillas in hot pan for 30 seconds - 1 minute per side or until warmed through. You can also heat them in the microwave for 30 seconds.

Divide tortillas between plates and load with roasted cauliflower, red cabbage and avocado. Top with a drizzle of pineapple & lime sauce. Garnish with remaining any remaining chilli. Enjoy!