Nina Parker tells us how to get maximum Mexican with minimal washing up
Taco night is one hundred percent one of my favourite dinners. I love how interactive it is and all the zingy flavours just seem to make everyone happy. Usually there are a lot of moving parts, but this one-tray bake does all the hard work for you. The extras below are easy to whip together and then just load it all up for a taste explosion! Remember that the pieces need to be bite-sized in order to to fit in a taco.
Serves 4. Vegan / GF
1 whole cauliflower, divided into equal florets, leaves sliced in half lengthways
2 red peppers, deseeded and thinly sliced
1 large red/white onion, thinly sliced
8 garlic cloves, skins left on
2 tbsp olive oil
2 tbsp pickled jalapeños, roughly chopped
Salt and pepper
For the marinade:
Zest and juice of 2.5 oranges
Zest and juice 5 limes
1.5 tsp cinnamon powder
6 tbsp olive oil
4.5 tbsp white wine/apple cider vinegar
1 level tsp chilli powder
1 tin of black beans fried in olive oil, 1 tsp cumin and 1 garlic clove, using the water from the tin
2 avocados, sliced
Bunch of coriander
Preheat the oven to 190C and grab a large baking tray. Add the cauliflower, peppers, onion and garlic to the tray.
Put all of the ingredients for the marinade into a bowl and mix together. Pour this into the tray, seasoning with salt and pepper.
Toss everything together and roast for 35 mins, then add two more spoons of olive oil and mix everything again.
Roast for another 20-25 mins or until it looks golden and soft. Remove the garlic skins and squish into the sauce. Sprinkle over the jalapeños.
While the vegetables are roasting, you can prepare the extras and warm the tacos. Load spoonfuls of the roasted veg into the tacos and top with the extras.
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