Roasted Chipotle Cauliflower and Chorizo Tacos with Zesty Corn Salsa and Cheese | Prepped in 20 Minutes

Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Chipotle Cauliflower and Chorizo Tacos in just 20 minutes for a delicious and speedy meal. See the original recipe here.




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$89 ‐ $211
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  • Large variety of meals
  • Calorie info provided
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Allergens: Cereals containing gluten, Milk

Difficulty: Easy

Ingredients (2 servings)

  • 300g Cauliflower Florets
  • 1 Lime
  • 1/2 Red Onion
  • 1 Medium Tomato
  • 150g Sweetcorn
  • 20g Chipotle Paste
  • 6 Plain Taco Tortillas (Contains Cereals containing gluten)
  • 20g Wild Rocket
  • 50g Greek Style Salad Cheese (Contains Milk)
  • 90g Diced Chorizo

Not Included in Your Delivery:

  • 1 tsp Sugar for Pickling
  • 1 tsp Sugar for the Salsa
  • 1 tbsp Honey
  • 3 tbsp Mayonnaise

Nutrition Values (per serving)

  • Energy: 870 kcal
  • Fat: 42.7 g (Saturated: 13 g)
  • Carbohydrates: 91 g (Sugar: 26.8 g)
  • Protein: 30 g
  • Salt: 4.93 g

Utensils

  • Baking Tray
  • Zester
  • Small Bowl
  • Sieve
  • Medium Bowl

Step-by-Step Instructions

  1. Roast the Cauliflower: Preheat the oven to 220°C/200°C fan/gas mark 7. Halve any large cauliflower florets. Place them on a baking tray, drizzle with oil, season with salt and pepper, and toss to coat. Spread in a single layer and roast until golden brown and tender, 15-18 minutes, turning halfway.
  2. Pickle the Onion: While the cauliflower roasts, zest and halve the lime. Halve, peel, and thinly slice the red onion. Place the onion in a small bowl with half the lime juice, sugar for pickling (see ingredients), and a pinch of salt. Mix and set aside.
  3. Time to Salsa: Dice the tomato into 1cm chunks. Drain the sweetcorn. In a medium bowl, mix the sweetcorn, tomato chunks, lime zest, remaining lime juice, and sugar for the salsa (see ingredients). Season with salt and pepper and set aside.
  4. Add the Spice: Heat a large frying pan over medium-high heat (no oil). Add the chorizo and fry until browned, 3-4 minutes. In another small bowl, mix the chipotle paste (use less if milder heat is preferred) and honey (see ingredients). With 5 minutes of cooking time left for the cauliflower, pour the chipotle mixture over the florets, toss to coat, and return to the oven.
  5. It’s a Wrap: When nearly ready, warm the tortillas in the oven for 1-2 minutes.
  6. Finish and Serve: Spread mayonnaise (see ingredients) over each tortilla. Top with rocket, chorizo, chipotle-roasted cauliflower, and tomato salsa. Finish with pickled onions and crumbled cheese.

Chef’s Tip

For extra crunch, lightly toast the tortillas on a dry pan before serving.

Enjoy your Roasted Chipotle Cauliflower and Chorizo Tacos!