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Smoky Cauli Taco Bowls

Smoky Cauli Taco Bowls

Course Dinner, Lunch
Cuisine Mexican
Keyword 30-minutes, 6-ingredients, delicious, healthy, simple
Total Time 30 minutes
Servings 2 people


  • 1/2 large cauliflower (800g / 28oz)
  • 2 teaspoons smoked paprika
  • 1 large avocado or 8 tablespoons sour cream
  • 1 bunch coriander (cilantro) or parsley
  • hot sauce to taste
  • 1 handful roast hazelnuts or cashews


  1. Turn your oven on to 200C (430F). Chop cauli into bite sized pieces and place in a large baking tray. Combine smoked paprika wiht 3 tablespoons extra virgin olive oil in a small bowl. Season extra generously with salt (cauli loves salt). Drizzle the spiced oil over the cauliflower and toss to coat (hands work best here).
  2. Roast cauliflower for 20-25 minutes, stirring after 15 minutes.
  3. When the cauliflower is browned around the edges and no longer crunchy, divide between two bowls.
  4. Top with avocado / sour cream, herbs, hot sauce and nuts. Enjoy asap. If you feel like getting cheffy like I did for the photo shoot, spread the sour cream or avocado over the base of your bowls before topping with the cauliflower and flavourings.

Recipe Video