HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy American Cauliflower & Chipotle Tacos
Easy American Cauliflower & Chipotle Tacos

Easy American Cauliflower & Chipotle Tacos

with Aioli & Charred Corn Slaw

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Spiced cauliflower provides a super satisfying filling for these tacos. We’re roasting these spiced nuggets of cauliflower for a golden, flavoursome coating that you’re going to love. Simply dollop with chipotle sauce and cooling slaw, then get to munching!

Tags:VeggieEasyQuick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion




1 tin


1 bunch




1 bag

shredded cabbage mix


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

garlic aioli


1 tub

mild chipotle sauce


1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

Not included in your delivery

olive oil

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3238 kJ
Fat49.9 g
of which saturates4.6 g
Carbohydrate61.6 g
of which sugars18.1 g
Protein12.9 g
Sodium1586 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Slice the carrot into thin rounds. Place the cauliflower, carrot, All-American spice blend and a drizzle of olive oil on a lined oven tray. Season with salt and pepper and toss to coat. Roast until tender and golden, 15-20 minutes.


While the cauliflower is roasting, drain the sweetcorn. Slice the lime into wedges. Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until charred, 4-5 minutes. Transfer to a plate. TIP: Cover the pan with a lid if the kernels are "popping" out.


In a medium bowl, combine the shredded cabbage mix, charred corn, garlic aioli, the salt, a squeeze of lime juice and a drizzle of olive oil. Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.


Roughly chop the coriander. Bring everything to the table to serve. Build your tacos by filling with slaw, roasted cauliflower and carrot. Drizzle over the mild chipotle sauce and squeeze over some lime juice. Garnish with the coriander.