[HomeCookin] Molè roasted cauliflower, corn + black bean tacos w/ salsa fresca & sriracha yoghurt crema.
[PRE-HEAT] oven to 400F. Toss a head of cauliflower chopped into small bites, a can of organic corn and a can of drained organic black beans with 2 cloves of crushed garlic, 2 teaspoons of mole seasoning and salt and pepper. Dizzle EVOO to cover the veggies. Toss to coat.
Spread out evenly on a tin foiled lined baking sheet. Roast for 20mins or until slightly browned/colored.
[MIX] one chopped plum tomato, salt, pepper, a drizzle of olive oil, one chopped scallion & one handfull of finely chopped cilantro to make salsa fresca.
[STIR] one small greek plain yoghurt, 2 tablespoons sriracha and a small handfull of chopped cilantro to make your crema. Add a little salt and pepper for taste.
Serve the roasted veggie filling on warmed corn tortillas w/ salsa fresca, fresh avocado, crema and garnish with cilantro & fresh chili.
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