Roasted-crunchy cauliflower is mouthwatering, it is sexy and playful.
The idea behind this dish is to mix a now-classic with an old-time favourite: Mexican tacos.
Adding mashed avocado, even guacamole, crunchy chickpeas, fresh cilantro and a dollop of fresh cream or even greek yoghurt ( unsweetened, of course), to the fantastic roasted cauliflower is an epic meal that you will love to make. It is exciting to make and to eat.
You can either cut the cauliflower in steaks and then break apart, or do it as I like it, cut the florets into tiny florets, so the beautiful rub enters all of the cauliflower.
I like making a rub with turmeric, ground cumin, extra virgin olive oil, salt, and a squeeze of lime juice, you can even add a drizzle of maple syrup to the mix to make it exciting.
Roast in the oven at 200ºC for 20-30 minutes, until golden and crispy.