Roasted Cauliflower Whole Wheat Tacos

Roasted Cauliflower Whole Wheat Tacos

These veggie filled tortillas are full of spicy Mexican flavour. The roasted vegetable medley is complemented with a simple cooling lime and avocado dressing – it’s veggie-licious!
  • Total Time 45 Minutes
  • Spice Level Mild
  • Servings 8
  • Ingredients 14


  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 medium cauliflower, trimmed and cut into small florets
  • 1 red pepper, deseeded and chopped
  • 3 tablespoons olive oil
  • 1 avocado, peeled, stoned and diced
  • 2 tablespoons chopped fresh coriander, plus extra to garnish
  • 3 tablespoons water
  • 2 tablespoons lime juice
  • 8 Old El Paso™ Stand 'N' Stuff Whole Wheat Soft Tortillas
  • 50g baby spinach leaves
  • To Serve
  • Lime wedges


  • Preheat the oven to 200ºC (180ºC for fan assisted ovens), gas mark 6. Line a large shallow roasting tin with foil. In a small bowl mix together the chilli powder, cumin, coriander and 3/4 of the salt.
  • Mix the cauliflower and pepper in a large bowl and drizzle over 1 tablespoon of the oil. Sprinkle with the spice mixture and toss to coat. Spread out evenly in the roasting tin. Roast, uncovered for 25-30 minutes or until the cauliflower is tender.
  • Meanwhile make the avocado dressing. Place the avocado, coriander, water, lime juice, remaining oil and salt in a blender or small food processor and process until smooth. Heat the tortillas as directed on the packaging.
  • Divide the spinach leaves between the tortillas. Top with the roasted vegetables and a drizzle of the avocado dressing. Garnish with the extra coriander and serve with the rest of the dressing on the side and lime wedges.


  • If the dressing is a little too thick to drizzle add more lime juice or a splash of water and blend again.
  • Try replacing the coriander with fresh chopped mint, chives or flat leaf parsley for a different herby flavour.