• 4 Tortilla wraps (makes 12 tacos)
  • 1 large cauliflower, cut into florets
  • Olive oil for tossing the cauliflower
  • 1 tsp fresh garlic paste
  • 2 tsp smoked paprika
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp ginger powder
  • 1 tsp garam masala powder (optional)
  • Salt and pepper
  • Red chillies to garnish
  • 1 red onions, thinly sliced
  • Malt vinegar
  • ½ cup Tahini
  • 1 cup chopped coriander leaves
  • Juice of one lemon
  • water


  1. Preheat oven to 220 C
  2. Prepare the pickled onions- mix the sliced onion rings and vinegar. Do this at the beginning so the onions have some time to soak in the vinegar.
  3. Blanch the cauliflower florets in hot water for 5 minutes.
  4. Mix the olive oil, garlic, and all spice powders. Add the salt.
  5. Toss the blanched caulis florets in the spice mix. And spread on a baking tray.
  6. Roast the cauliflower in the over for 20 minutes or until lightly charred.
  7. Meanwhile make the tahini sauce. Combine all the ingredients and ½ cup cold water and mix well. This should be a thin consistency to drizzle over the tacos.
  8. Prepare the tacos – Use an 8-9 cm cookie cutter to cut out 15-16 small tacos or choose the size you wish. Lay on a baking tray and grill for 1 minute, flipping halfway.
  9. Place the tacos on a plate, spoon the cauliflower mix, spoon the tahini sauce on top and garnish with pickled onions and red chilli. Serve