Ingredients

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

• 500g CauliShoots

• 2 tbsp chipotle paste

• 1 tbsp olive oil

• 3 limes

• 1 tsp smoked paprika

• Salt and pepper

• 8 small flour tortillas

• Refried beans

• 2 avocados, thinly sliced

• Small bunch of fresh coriander, leaves picked

• 100g radishes, thinly sliced

• 1-2 green chillies, sliced 

Method

1. Preheat the oven to 200℃. In a bowl toss together the CauliShoots with the chipotle paste, olive oil, zest and juice of 2 of the limes, smoked paprika and salt and pepper to taste. Spread out on a baking tray – or two – and roast for 25-30 minutes.

2. When the CauliShoots are nearly ready, heat through the tortillas in a dry frying pan. Spread each taco with a tablespoon of refried beans and top with the CauliShoots.

3. Garnish with a few avocado slices, coriander leaves, radishes and slices of chilli. Serve with wedges of the remaining lime. 

Credit: www.caulishoots.com

Instagram: @caulishoots