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Crispy Cauliflower Taco US

Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
639 kcal
Protein
: 
19.9g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

100 grams

Feta Cheese

1 pot(s)

Cajun Spice Mix

300 grams

Cauliflower Florets

15 grams

Honey

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Lime

300 grams

Diced Butternut Squash

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

450 grams

Potatoes

Energy (kJ)2673 kJ
Energy (kcal)639 kcal
Fat5.4 g
of which saturates2.3 g
Carbohydrate129.6 g
of which sugars24.9 g
Dietary Fibre14.1 g
Protein19.9 g
Salt1.1 g
Potassium1868.3 mg
Calcium74.3 mg
Iron1.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the middle shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

2

In a large bowl combine the cauliflower florets, diced butternut squash, honey, Cajun spice, a drizzle of oil and a pinch of salt and pepper. Mix well to combine. Spread in a single layer on a baking tray and roast on the top shelf of your oven until starting to char and tender, 20-25 mins. Turn halfway through cooking.

3

Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it. Roast on a baking tray in your oven until soft, 10-12 mins. Set aside to cool. When cool, mash with the back of a fork to form a smooth paste.

4

Roughly chop the parsley (stalks and all). In a medium bowl, combine the yogurt (see ingredients for amount), roasted garlic puree, half the parsley, the lime zest and the juice of half a lime. Season with salt and pepper.

5

Crumble the feta into a small bowl. Warm your tortillas through in the oven for 2 mins.

6

Spread yogurt onto tortillas and fill each with cauliflower and squash. Sprinkle over the crumbled feta and remaining parsley. Divide between plates and serve with the wedges on the side and a lime wedge. Enjoy!

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