For the cauliflower:

1 large cauliflower head
Borderfields Chilli Infused Cold Pressed Rapeseed Oil
2 tsp cumin
1 tbsp paprika
Salt & pepper to taste
For the crunchy coriander slaw:

1/2 red cabbage sliced into thin strips
2 carrots grated
30g chopped coriander
4 chopped spring onions
2 tbsp white wine vinegar
Lime yogurt

200g vegan yogurt
Juice of one lime
Zest of one lime
Salt & pepper to taste

Avocado (garnish)
Wedges of lime (garnish)
10-12 mini white tortillas


  • Preheat the oven to 200C.
  • Cut the cauliflower in to bite size pieces and place on to a baking tray.
  • Cover in the Borderfields Chilli Infused Rapeseed Oil, cumin, paprika, salt and pepper, and mix until fully coated and cook for 20 minutes.
  • In the meantime, combine all of the slaw ingredients in a large mixing bowl and toss to combine.
  • In a small mixing bowl, mix together the vegan yogurt, lime juice, zest, salt and pepper.
  • Assemble the tacos, garnishing with slices of avocado and a wedge of lime.