"A perfect 15min crunchy-lunchy meal filled with green goodness."
Pesto Cauliflower & Cheese Tacos
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Prep time 8mins
Cook time 7mins
Serves or Makes: 12
Recipe Card
ingredients
- 1/2 cups coriander stems
- 2 cups baby spinach leaves
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1/2 cups raw unsalted cashew nuts
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped garlic (2 cloves)
- 1/4 cups water
- 2 jalapeños in the sauce
- 1 large whole cauliflower (1 1/2 if small ones)
- grated cheese - I used mozzarella (optional)
- 12 taco shells
Method
Step 1
Pre-heat your oven to 200C
Step 2
Wash & cut your cauliflower into florets
Step 3
Steam in a steam pan for 3mins
Step 4
Whilst you wait to make your pesto - simply blitzing all the remaining ingredients into a sauce
Step 5
Line an oven tray with foil
Step 6
Place your steamed cauliflower on the oven tray (test if ready by sticking a knife through one of the floret stems and it should poke through - be careful not to over steam otherwise the cauliflower will become a mush)
Step 7
Place your taco shells in the oven as per instructions and meanwhile
Step 8
Coat your cauliflower in coriander & spinach pesto and top up with grated cheese
Step 9
Remove taco shells from oven (usually it takes 2mins)
Step 10
Turn oven to grill and grill for 5mins
Step 11
Fill your shells and serve
Step 12
Sauce up with a spicy sauce if you fancy
Step 13
You can also BBQ your cauliflower which would taste even better