Roast Cauliflower Fajitas with Smashed Avocado | Abel & Cole
Roast Cauliflower Fajitas with Smashed Avocado
Clock Image
Prep: 15 mins
Cook: 25 mins
Cool autumn evenings are the time for wrapping up in something warm – and we think our organic veg would agree. In this dish, fragrantly spiced cauliflower snuggles up in a toasty tortilla wrap with quick pickled veg, creamy smashed avocado and crisp leaves for a seasonal take on a Mexican classic.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
632 kcal
(per portion)
Ingredients you'll need
  • 1 cauliflower
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • A pinch of chilli powder
  • 1 carrot
  • 1 red onion
  • 1 lemon
  • 1 little gem lettuce
  • A handful of coriander, leaves only
  • 1 avocado
  • 4 white tortillas
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Break the cauliflower into small florets. Pop them in a bowl and add 1 tbsp olive oil, 1 tsp each smoked paprika and cumin seeds, a pinch of chilli powder (it’s spicy, so use as much or as little as you like) and a sprinkle of salt and pepper. Toss to mix then tumble onto a baking tray and roast for 20 mins till starting to turn golden brown.

  • 2.

    While the cauliflower roasts, peel and coarsely grate the carrot. Peel and finely slice the red onion. Pop them both in a bowl. Squeeze the juice from half the lemon over the veg and add a pinch of salt. Stir in 1 tsp cumin seeds. Set aside to ‘pickle’ the onion in the lemon juice.

  • 3.

    Finely shred the lettuce leaves. Pick the leaves off the coriander sprigs. Set aside.

  • 4.

    Scoop the avocado onto a plate, discarding the stone and skin, and squeeze over the juice from the remaining lemon half. Add a small pinch of salt and roughly mash with the back of a fork.

  • 5.

    Loosely wrap the tortillas together in some foil to create a small parcel. When the cauliflower florets have roasted for 20 mins, pop the tortillas in the oven on the shelf below them and cook for 5 mins. This should finish roasting the cauliflower and warm up the tortillas.

  • 6.

    Carefully unwrap the tortillas and place them on 2 warm serving plates. Top with a handful of lettuce, the pickled veg, roast cauliflower and garnish with coriander leaves. Serve with any remaining salad on the side.

This recipe is from