Tacos · FIRST EDITION
Roast cauliflower & pineapple tacos
Browned cauliflower and juicy pineapple, with a lime bean mash to hold everything together.
45 minutes · Serves 2
A richer finish, a few extra ingredients or a more generous spread.
If roast vegetable tacos are familiar, pineapple adds sweet, sharp bites without making a separate salsa.
Here’s how.
- 1
Set up the tray
Heat oven to 220°C / 425°F (200°C fan). Pat pineapple dry. Toss cauliflower and pineapple with oil, cumin and salt on a wide baking tray.
- 2
Roast until browned
Roast for 25–30 minutes, turning halfway, until cauliflower is tender and the edges are brown.
- 3
Mash the beans
Warm black beans with measured water in a small saucepan for 4–5 minutes. Mash roughly and stir in half the lime juice. Warm tortillas following the packet.
- 4
Layer and serve
Spread beans inside each tortilla. Add cauliflower, pineapple and coriander, with the remaining lime in wedges.
Leave space on the tray. Wet pineapple crowded against the cauliflower will steam it rather than brown it.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.