Roast Cauliflower Fajitas with Smashed Avocado Recipe | Abel & Cole

Roast Cauliflower Fajitas with Smashed Avocado

Cooking time
Serves2 people
Roast Cauliflower Fajitas with Smashed Avocado

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.

2 ratings
layout 1 comment


  • 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
  • 4 white tortillas*
  • 1 avocado
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 15 mins | Cook: 25 mins *Here is our That's a Tortilla Wrap recipe if you fancy making your own wraps.

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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.
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This was a little disappointing! Bit dry and the cauliflower was too awkward to eat in a tortilla... I would have steamed the cauliflower till it was quite soft - then added the spices with a thick sauce - otherwise the flour tortilla is just too dry with it. I added live yogurt to the avocado to make a bit more 'wet food'...