American Cauliflower & Chipotle Tacos
with Aioli & Charred Corn Slaw
The quantities provided above are averages only.
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.
Ingredients
1
Lime
1
Cauliflower
1 packet
Coriander
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 tin
Sweetcorn
1
Carrot
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1 packet
Shredded Cabbage Mix
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
All-American Spice Blend
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Thinly slice the carrot. 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. Roughly chop the coriander. 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 jumping out.
In a medium bowl, toss together the shredded cabbage mix, charred corn, garlic aioli, the salt, a squeeze of lime juice and a drizzle of olive oil.
Just before serving, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by placing a helping of the slaw over the base of a tortilla. Top with the roasted cauliflower and carrot. Drizzle over the mild chipotle sauce and squeeze over some lime juice. Garnish with the coriander.
