An informal, delectably spiced plant-based meal that each person can assemble at the table.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Makes 8 tacos EASY 40 mins
Preheat the oven to 200°C. Toss 500g cauliflower florets with 60ml (4 tbsp) olive oil, 30ml (2 tbsp) roasted masala and a pinch sugar and salt. Place in a roasting tray and roast, 18 – 20 minutes, until tender. Combine 300g chopped pumpkin, 60ml (4 tbsp) orange juice and 60ml (4 tbsp) water in a pot, cover and simmer until tender, 15 minutes. Add 1 x 400g tin drained lentils, 60ml (4 tbsp) coconut cream, 80ml (1/3 cup) fresh coriander and 30ml (2 tbsp) nutritional yeast. Blitz with a stick blender until smooth. Season with salt and freshly ground black pepper to taste. Just before serving, individually heat 8 medium store-bought tortilla wraps in a hot, dry pan, 15 – 20 seconds. Serve with the pumpkin spread, roasted cauliflower, 200g shaved red cabbage, 2 chopped avocados, 30g chopped spring onions, a handful onion sprouts and microherbs alongside, ready to assemble.
To save time, serve the tacos with ready-made red pepper hummus for a cheat’s version of the pumpkin spread.