You will not miss meat in these delicious tacos. Use as much harissa paste as you want—just be careful. It’s spicy, but so addictive!
SERVES 4
You will need:
1 small head cauliflower
1 to 2 teaspoons harissa paste
3 tablespoons olive oil
pinch of salt
8 flour or corn tortillas
baby romaine leaves or spring mix
8 cherry tomatoes, sliced 1 small yellow onion, thinly sliced
1 scallion, thinly sliced
1/2 cup feta cheese, crumbled
1 small head cauliflower
1 to 2 teaspoons harissa paste
3 tablespoons olive oil
pinch of salt
8 flour or corn tortillas
baby romaine leaves or spring mix
8 cherry tomatoes, sliced 1 small yellow onion, thinly sliced
1 scallion, thinly sliced
1/2 cup feta cheese, crumbled
- Preheat oven to 375F.
- Cut the cauliflower into small florets, and place in a bowl with harissa paste, olive oil, and a pinch of salt. Toss well.
- Place in a 2-quart ovenproof dish, and bake until golden, about 30 minutes.
- Heat the tortillas, and fill them with lettuce, tomatoes, onion, scallions, and feta.
- Top filled tortillas with baked cauliflower. If you like, drizzle extra sauce from the pan over the tacos.
TIP:
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Photography by
Paul Lowe
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