Vegan Garlic-Cauliflower Loaded Tacos
2 mini wraps (or tacos)
3 garlic cloves
1 small-medium cauliflower
1 heaped TBsp Harissa paste
Handful of fresh coriander
Half a red onion
1 brown onion
2 TBsp red wine vinegar
2 TBsp vegan mayonnaise
2 TBsp olive oil
Salt & pepper
Crush the garlic cloves. Peel and chop the brown onion into chunks. Cut the cauliflower into florets, and dice up the stalk except the hard stub at the end (no food waste on my account)!
In a large frying pan, on low heat, add the olive oil, harissa paste, brown onion, cauliflower florets and garlic. Season well with salt & pepper. Mix well, then add around 100ml of water and pop a lid on the pan. On medium heat, fry for 10-15 mins, stirring regularly. If you’re worried about too much charring, add a splash more water and reduce the heat slightly.
Whilst the cauliflower mixture cooks, finely slice the red onion and finely chop the coriander.
In a small bowl, mix the red onion with the red wine vinegar to make a quick pickled onion.
Gently heat your wrap up on a dry frying pan for 20 seconds each side on low heat.
When the cauliflower mixture is softer (but not mushy), grab your wraps (or tacos), spread over a dollop of vegan mayonnaise, add as much cauliflower mixture as you like, then top off with some pickled red onion and fresh coriander. Enjoy!