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Nightshade recipes

Umga (sweet thorn bush-roasted potatoes)

25 minutes

Air-fryer recipes

Tofu with 5-minute Romesco sauce

15 minutes

Sauce recipes

Harissa yoghurt slow-roasted lamb shoulder

4 hours 40 minute

Chicken recipes

Sticky orange chicken casserole

45 minutes

Brinjal recipes

Cauliflower tacos

20 minutes

Cauliflower tacos

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

300 g cauliflower florets
2 T olive oil
lemon juice, a squeeze
8 corn taco shells

For the taco seasoning, mix:

¼ t chilli powder
¼ t ground cumin
½ t smoked paprika
¼ t onion powder

For the salsa macha:

¼ cup olive oil
2 t garlic, minced
3 T pumpkin seeds
3 T peanuts, chopped
1 red chilli, finely chopped
1 T apple cider vinegar
½ t oak-smoked chilli flakes
salt, to taste
1 T sesame seeds

For the jalapeño ranch slaw, mix:

1 x 260 g packet Woolworths crunchy Asian-style slaw
150 g Woolworths jalapeño topping
120 g plain yoghurt

Method

1. Preheat the oven to 180°C. Toss the cauliflower, oil, lemon juice and taco seasoning. Place on a baking tray and roast for 20 minutes, tossing once.

2. To make the salsa macha, heat the oil in a pan, then add the garlic, pumpkin seeds, peanuts and chilli. Stir-fry for 2 minutes. Blend with the vinegar. Spoon into a bowl, then add the chilli flakes, salt and sesame seeds.

3. Warm the taco shells, add the slaw and drizzle over the salsa.

Cook's note: Cook the cauliflower in the air-fryer at 180°C for 15 minutes.

Find more cauliflower recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

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Pork cacciatore

Umga (sweet thorn bush-roasted potatoes)

Tofu with 5-minute Romesco sauce

Home-made plum sauce

Compressed pineapple salad

Harissa yoghurt slow-roasted lamb shoulder

Vietnamese chicken curry

Baby marrow gratin

Sticky orange chicken casserole

Baked ratatouille

Kassler chops

Adobo nacho tray bake

Cauliflower tacos

Cauliflower tacos

Ingredients

Method