Spicy Cauliflower Tacos

For the base:

• Boil 500g of baby potatoes or about 3 big potatoes until soft.
• Mash them up or blend until smooth (add a little water if needed).
• Add a cup of flour 
• ½ teaspoon baking powder.
• 1 teaspoon salt.
• Mix until a dough ball forms. Add flour as needed to keep it from being too sticky.
• Roll into smaller balls.
• Flatten each portion into a taco/wrap shape, dusting both sides with flour.
• Oil a pan and cook each wrap until golden on both sides.

For the filling:

• Blend ½ cup of Sriracha (or your preferred hot sauce), 2 garlic cloves, 1 tablespoon of maple syrup, 1 teaspoon of smoked paprika, ½ cup of plain full cream yoghurt , and 50ml water.

 

• Chop one big head of cauliflower and place it in an oven dish, pouring the sauce over it. Chop one red onion and add to the dish.
• Bake at 180°C for 30 minutes or until cooked.

For the avocado mash:

• Mash together 1 avocado, 1 tablespoon of plain full cream yoghurt, a handful of chopped coriander, and ½ teaspoon of salt.

Assembly:

• Take your fresh potato taco, smear some avo paste on it, add the spicy cauliflower and onion filling, and garnish with coriander.

Bon appétit!