Spiced Roast Cauliflower Tacos

INGREDIENTS:

• ½ cauliflower, cut into small florets
• 1 tsp cumin seeds
• 1 tsp Ras el Hanout or Harissa Spice mix
• 1 tbs olive oil
• ½ large tin (approx 130g drained) sweetcorn in water
• 1 tin black beans, rinsed and drained
• 1 or 2 spring onions, sliced
• ½ lime
• pinch sea salt
• few sprigs fresh coriander, roughly chopped
• 1 pack small soft tacos or mini wraps
• red and green chilli, thinly sliced, optional
• hot chilli sauce, optional

METHOD:

1. Preheat the oven to 170ºC fan/190ºC conventional/Gas 5.
2. Toss the cauliflower florets with the cumin seeds, spice mix and olive oil then tip onto a baking tray and roast for 15-25 minutes, depending on how crunchy you’d llike your cauliflower to be.
3. While the cauliflower is roasting, mix the sweetcorn, black beans and spring onions in a bowl and squeeze over the lime. Add a pinch of salt and most of the coriander and stir. Pop the tacos in the warm oven for a minute just to warm slightly but don’t let them crisp up.
4. Add a spoonful of bean mixture to each taco then top with a spoonful of roasted cauliflower (you can fold the taco in half first before filling if they are quite large).
5. Arrange on a Denby serving platter and sprinkle over the rest of the coriander and a few sliced fresh chillies. Serve with the chilli sauce on the side.