Ingredients
- 1/2 cauliflower,
- 5x Mushrooms
- 3x Cloves of garlic
- 50g Best Foods Mayo
- 1 tbsp Moroccan spice mix
- 1x Red onion thinly sliced
- Juice of 1 lime
- Pinch salt/pepper
- 100g Mayo
- 30ml Buffalo Sauce
- 40ml Siracha hot sauce
- 2x large Tomato’s
- 25g Coriander
- 1x Chilli
- 25ml Siracha
- Juice of 1x Lime
- 30ml Olive oil
- Heavy pinch of salt
Recipe Directions
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Heat the oven to 230 degrees.
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Chop cauliflower into florets using the stem of the cauliflower as well.
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Chop mushrooms into quarters
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Mince the garlic cloves and add this to the Best Foods Mayo in a large bowl with the spice mix
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Toss the cauliflower and mushrooms in the Best Foods Mayo to evenly coat each piece.
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Roast untill nice and golden.
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While the mushrooms and cauliflower are roasting, thinly slice a red onion and cover with lime juice. Add in a pinch of salt and sugar to quickly pickle the onion. Set aside.
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Combine all spiced Mayo ingredients in a bowl, or use the Mayo jar to shake this up! Set aside
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For the salsa, dice the tomatoes and season generously with salt. Add in Sriracha, olive oil and lime juice. Finley slice the coriander and add this to the tomatoes. Mix well and check the seasoning.
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Toast the taco shells lightly, and cover with a cloth so the shells steam slightly.
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Combine cauliflower, salsa, pickles and slaw in the taco and serve with the spiced Mayo over the top . Enjoy !
