Tacos with Roasted Cauliflower, Black Beans and Avocado Salsa

Instructions

1. 1

   Prepare the ingredients

   Break the cauliflower into small florets about 2 cm across. Finely chop the garlic and chop the coriander, including the tender stems. Wash the lime, grate its zest and squeeze out the juice.

   
2. 2

   Roast the cauliflower

   Heat a large frying pan over medium-high heat. Toss the cauliflower with 15 ml of olive oil, half the salt and the black pepper. Roast it in two batches for 4 to 5 minutes each, stirring occasionally so brown spots form on several sides while the florets stay firm. Set aside.

   
3. 3

   Heat the spiced beans

   Heat the remaining 10 ml of oil in the same pan. Add the garlic, ground cumin and smoked paprika; stir for 20 seconds, just until fragrant. Stir in the beans and 60 ml of water. Cook for 3 to 4 minutes, until the beans are hot and most of the liquid has been absorbed. Remove from the heat.

   
4. 4

   Mix the avocado salsa

   Roughly mash the avocado flesh with a fork. Stir in the lime zest, 20 ml of lime juice, the coriander and the remaining salt. The salsa should remain chunky; taste it and adjust the acidity with the remaining lime juice.

   
5. 5

   Warm the tortillas and fill them

   Heat a clean, dry frying pan over medium heat. Warm the tortillas one at a time for about 20 to 30 seconds on each side, until soft with a few lightly toasted spots. Divide the warm beans, roasted cauliflower and avocado salsa among them. Serve immediately while the tortillas are warm and the cauliflower has a roasted surface.