Smoky Cauli Taco Bowls

If I had to choose my favourite spice, smoked paprika would definitely be a contender. I love how it bring the most amazingly deep smoky, slightly sweet flavour to everything that crosses its path. As my friend Clotilde says, ‘it’s like the phantom of chorizo’. I also adore cauliflower. So it was only a matter of time for me to come up with the idea to roast cauliflower with some smoked paprika and finish it all with Mexican accompaniments. And call it a cauliflower taco bowl. It’s hard to go past a good bowl. This one is especially delicious.

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Step 1

Turn your oven on to 200C (430F). Chop cauli into bite sized pieces and place in a large baking tray. Combine smoked paprika wiht 3 tablespoons extra virgin olive oil in a small bowl. Season extra generously with salt (cauli loves salt). Drizzle the spiced oil over the cauliflower and toss to coat (hands work best here).

Step 2

Roast cauliflower for 20-25 minutes, stirring after 15 minutes.

Step 3

When the cauliflower is browned around the edges and no longer crunchy, divide between two bowls.

Step 4

Top with avocado / sour cream, herbs, hot sauce and nuts. Enjoy asap. If you feel like getting cheffy like I did for the photo shoot, spread the sour cream or avocado over the base of your bowls before topping with the cauliflower and flavourings.

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