Roasted Cauliflower Tacos

Ingredients:

FOR THE ROASTED CAULIFLOWER
1 medium head cauliflower, cored and florets broken into individual pieces
2 tablespoons olive oil
1 heaped tablespoon Mexican spice mix
1 heaped tablespoon MCKENZIE’S Arrowroot Flour
1/2 teaspoon MCKENZIE’S Himalayan Pink Rock Salt (optional)

FOR THE REFRIED BEANS
1 red onion, small diced
1/4 cup olive oil
1 cup MCKENZIE’S dried Black Beans, cooked and cooled (see packet instructions) 
1/2 teaspoon cayenne pepper
MCKENZIE’S Himalayan Pink Rock Salt and cracked pepper, to season
1/2 cup filtered water

FOR THE TACOS
100 g (1 cup) MCKENZIE’S Almond Flour
125 g (1 cup) MCKENZIE’S Arrowroot Flour
250 ml (1 cup) filtered water
3-4 tablespoons olive oil, for frying

TO SERVE
1 avocado, diced
1 tomato, diced and liquid drained
1/4 bunch fresh coriander leaves, roughly torn
1 lime, cut into wedges

Method: 

To pre-cook the back beans, add one cup of beans to a saucepan with 3 cups of water. Bring to the boil and reduce to a simmer, cooking for 55 minutes or until tender, skimming the surface if need be.

Preheat your oven to 180°C and line a large baking tray with baking paper.

For the cauliflower, in a large bowl, add the cauliflower and olive oil and use your hands to mix well to get all-over coverage on your florets. Add in the Mexican spice mix, arrowroot flour and salt and use your hands again to get all-over coverage. Place the florist on the baking tray with some space between each so they go extra crispy and roast for 25-30 minutes or until golden brown and caramelised and cooked through.

For the tacos, combine the almond meal, arrowroot flour, and water in a bowl and whisk to form a smooth batter. Heat your oil in a non-stick frying pan over medium heat. Ladle a quarter of the batter into pan, tilt it to coat base evenly and cook for 2-3 minutes, then turn taco over with a spatula and cook for a further 2 minutes or until golden and cooked through. Repeat with remaining batter, adding a little more oil as needed. Wrap tacos in a tea towel to keep warm.

For the refried beans, add the olive oil to a medium-sized saucepan over medium heat, add the onion and sauté for 3-4 minutes until aromatic and almost translucent. Add the beans, cayenne pepper and salt and cook for 2-3 minutes, stirring as you go. Add the 1/2 cup of water, stir in and reduce the heat to medium-low and cook for 8-10 minutes until all the liquid is gone and your beans are lovely and mashed and thick.

To serve, place a layer of the refried black beans on the taco, top with the roasted cauliflower, diced avocado, tomato and fresh herbs. Season with salt and pepper and a squeeze of fresh lime juice.