4-6 corn soft tacos, or chia seed tortillas
½ head cauliflower, cut into florets
1 tsp smoked paprika
1 tsp cumin
1-2 tbsp extra virgin olive oil
1 avocado, diced
2 ripe tomatoes, diced
1 red fresh chilli, sliced finely
1 tbsp olive oil
Salt and pepper
¼ cup fresh coriander leaves, chopped finely
¼ cup pistachios nuts, chopped
Preheat oven to 180°C.
Place the tortillas wrapped in foil, in the oven at 180°C for 5 minutes.
In a baking tray combine cauliflower, smoked paprika, cumin and olive oil, toss well making sure cauliflower is well coated, bake in the oven for 25-30 minutes tossing regularly until cauliflower is crispy.
For the avocado salsa, mix all ingredients into a bowl, set aside. Assemble the tacos by filling a tortilla with a dollop of yogurt mixed with a little tabasco sauce, spiced cauliflower and a spoonful of salsa.