Mini Cauliflower and Bell Pepper Tacos with Cheddar Cheese

Small Tortillas Cauliflower Bell Pepper Brown Onion Chilli powder Ground Cumin Ground Coriander Cheddar Cheese Salsa
  • Step 1.

    Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

  • Step 2.

    Cut the cauliflower into small florets and slice the bell pepper and onion into thin strips.

  • Step 3.

    In a large bowl, mix the cauliflower, bell pepper, and onion with olive oil, Chilli powder, cumin, and ground coriander to coat.

  • Step 4.

    Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 20 minutes or until tender and slightly caramelized.

  • Step 5.

    Grate the cheddar cheese and set aside.

  • Step 6.

    Warm the mini taco shells in the oven for 3-5 minutes.

  • Step 7.

    Once the vegetables are done, assemble the tacos by filling each shell with the roasted cauliflower mixture.

  • Step 8.

    Top the vegetable filling with grated cheddar cheese

  • Step 9.

    Serve the mini tacos with the fresh salsa on the side.