Calories 85, Fat 2.9g, Saturates 0.6g, Carbohydrates 11g, Sugars 3.1g, Protein 2.9g, Salt 0.33g
Preheat the oven to 180˚C (Gas Mark 4, 350˚F). Toss the chopped cauliflower with the oil, spices and some seasoning and spread out on a baking tray. Transfer to the oven and bake for 20-30 minutes, until golden and slightly crispy at the edges.
In a bowl, mix the red cabbage with the lime juice and a large pinch of salt. Set aside to marinate.
Place the sliced onion and pepper in a frying pan with the oil and sauté over a high heat until slightly charred.
In a dry frying pan, gently toast the tortillas until hot and starting to turn golden.
To assemble the tacos, fill each with some cauliflower, red cabbage, pepper and onions.
Top with chopped coriander, sliced chilli and a squeeze of lime before serving.
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