Roasted Chipotle Cauliflower and Chorizo Tacos
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Roasted Chipotle Cauliflower and Chorizo Tacos

Roasted Chipotle Cauliflower and Chorizo Tacos

with Zesty Corn Salsa and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Chipotle Cauliflower and Chorizo Tacos in just 20 minutes for a delicious and speedy meal.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

300 grams

Cauliflower Florets

1 unit(s)


½ unit(s)

Red Onion

1 unit(s)

Medium Tomato

150 grams


20 grams

Chipotle Paste

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

20 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar for Pickling

1 tsp

Sugar for the Salsa

1 tbsp


3 tbsp



Nutritional information

Energy (kJ)3639 kJ
Energy (kcal)870 kcal
Fat42.7 g
of which saturates13 g
Carbohydrate91 g
of which sugars26.8 g
Protein30 g
Salt4.93 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl
Medium Bowl


Roast the Cauliflower

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve any large cauliflower florets.

b) Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.

Pickle the Onion

a) While the cauliflower cooks, zest and halve the lime.

b) Halve, peel and slice the red onion as thinly as you can (see ingredients for amount).

c) Pop the onion into a small bowl and add half the lime juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.


Time to Salsa

a) Meanwhile, cut the tomato into 1cm chunks.

b) Drain the sweetcorn in a sieve.

c) In a medium bowl, combine the sweetcorn, tomato chunks, lime zest, remaining lime juice and the sugar for the salsa (see pantry for amount). Season with salt and pepper and set aside.

Add the Spice

a) Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

b) In another small bowl, combine the chipotle paste (add less if you'd prefer things milder) and the honey (see pantry for amount).

c) When the cauli has 5 mins of cooking remaining, pour over the chipotle mixture and toss to coat the florets evenly. Return to the oven for the remaining cook time.

It's a Wrap

a) When everything's nearly ready, pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Finish and Serve

a) When everything's ready, put the tortillas (3 per person) onto your plates and spread a spoonful of the mayo (see pantry for amount) over each one.

b) Divide the rocket leaves, chorizo and chipotle roasted cauliflower between the tortillas and top with spoonfuls of the tomato salsa. 

c) Finish with the pickled onions and crumble the cheese over the top.