Recipes

Subterms

    More stories

    • 188 Shares

      in diet and nutrition

      Yes, You Can Make Granola In The Air Fryer! Here’s Our Healthy Chocolate Granola Recipe

      by

      Still eating store-bought granola? When you can make it healthier and for cheaper at home? Allow us to overhaul your breakfast routine with this chocolate air fryer granola. Yes! You can make it in the air fryer, no preheating required.We love that you have total control over exactly what ingredients go into it (as opposed to the hidden ingredients in your store-bought faves). And this air fryer granola is still crunchy, packed with goodness, energising and filling. READ MORE: 5 Quick And Easy Air Fryer RecipesAnd if you haven’t caved to the (fully justified) hype of owning an air fryer or you’re in desperate need of an upgrade, Eiger’s range of do-it-all air fryers will take your feasts to the next level in record time. Scope out their best in class and choose your next kitchen upgrade.Eiger Digital Air Fryer

      Capacity: 6L

      Temps: 80°C to 230°C

      Looking for a compact option with enough volume to whip up filling meals? This airfryer is a sophisticated countertop companion that blends style and function seamlessly. Capable of turning up to temps of 230°C and decked out with a host of programmable settings, this is a plug-and-play, one-touch solution that’ll take the schlep out of your daily meal prep. It’s design sears off excess fat, making sure you get the macros you need the most without the extra baggage. 

      Eiger Slimline Air Fryer

      Capacity: 8L

      Temps: 80°C to 200°C

      For a bit more cooking room, the Slimline Air Fryer is the perfect choice for flavour enthusiasts pursuing a healthier lifestyle. With each cook, you get a crunch and taste that matches your oven efforts – in a fraction of the time. Think golden-brown chips and tender, flavourful cuts of meat. All that with way less fat! A digital display gives you precision on tap and six handy pre-set functions are the definition of heat and eat.

      READ MORE: You Need To Try This Easy Air Fryer Milk Tart Recipe ASAPEiger Trizone Air Fryer

      Capacity: 11L

      Temperature Range: 80°C to 200°C

      This is a jack-of-all-trades, master-of-them-all appliance. Boasting ‘dual cook’ functionality, you can prep multiple foods in separate compartments at different temps to cut down on your cooking times. The Trizone is built to enhance flavour – and you’ll get the same high quality results no matter which of the seven pre-set functions you choose. It’s also a breeze to clean. Mealtime upgraded!

      Eiger Air Fryer Oven

      Capacity: 32L

      Temperature Range: 80°C to 200°C

      Cooking for the whole fam? Throwing a massive dinner party? The Air Fryer Oven boasts a massive 32 litres of capacity, giving you enough volume to whip up family-sized feasts with the push of a button. You get: unparalleled flavour while dramatically cutting down on unhealthy fats. It’s an effortless approach that doesn’t compromise on size or power, giving you the ability to transform your favourite dishes into healthier versions with that perfect, crave-worthy crispness.

      Eiger Mechanical Health Grill

      Straight from the air fryer onto the grill: discover the latest version of the Eiger Health Grill, featuring a sleek stainless steel construction that promises durability and style in equal measure. The grill’s 180-degree opening angle allows for expanded cooking space, while the cool-touch handle ensures safe operation. Equipped with power and ready light indicators for convenience and a durable non-stick coating for easy cleaning, it’s the ultimate companion for quick and efficient grilling.

      READ MORE: 3 High-Protein, Low-Carb Breakfast Recipes You’ll Actually Love To Eat

      Healthy Chocolate Air Fryer Granola

      Skip the store-bought granola and make your own crunchy chocolate granola in the air fryer. This one is energising, filling and packed with goodness.

      Prep Time 5 minutes minsCook Time 15 minutes mins

      Course BreakfastCuisine Healthy

      1 air-fryer
      ⅓ cup Coconut oil⅓ cup Cacao powder¼ cup Honey3 cups Whole rolled oats½ cup Dried cranberries½ cup Shredded coconut¼ cup Pumpkin seeds⅓ cup Raw cacao nibs3 Tbsp Chia seeds1 tsp Ground cinnamon
      Melt the coconut oil In a small pot on the stove.Add the cacao powder and maple syrup and stir on low heat until combined. Remove from heat and set aside.In a large bowl combine the oats, cranberries, coconut, pumpkin seeds, raw cacao nibs, chia seeds and cinnamon. Pour the chocolate mixture over oat mixture and mix until fully combined. Give it a taste test. If you want it sweeter, you can add a touch more maple syrup.Line the air fryer with parchment paper (you can get special ones for air fryers). Don’t skip the parchment paper, this is important.Spread the mixture flat onto the parchment paper and pop it into the air fryer at 165°C for 8 minutes. After 8 minutes, stir the mixture so it bakes evenly and pop it in for another 5 minutes. Check on it to make sure the granola isn’t burning and put it in for longer if needed.Once done, remove the basket and allow it to cool for 5-10 minutes. Then, carefully lift the parchment paper out of the air fryer and lay it out flat to cool. Once cool, store in an airtight container.

      Keyword 15-Minute Recipes, air fryer, breakfast, cereal

      Enhance your everyday living with Eiger appliances exclusively available at Makro and Game stores countrywide. Shop the entire range at Makro.co.za and Game.co.za.**WH Partnership More

    • 163 Shares

      in diet and nutrition

      Make This Charred Mango and Steak Salad While Mangoes Are Still In Season

      by

      Trying to soak up the last few moments of summer before the first few twinges of autumn are in the air? We love keeping the tantalising taste of summer alive with fruity additions to classic recipe faves. The hero of today? Mangoes! And the recipe that’s getting an upgrade? A steak salad recipe, of course!When Is Mango Season?In South Africa, homegrown mangoes are available from December until the end of April. The medium to large sized Tommy Atkins mangoes arrive first, followed by the small, stringless Sensation mangoes, with the medium to large Kent and Keitt rounding off the season.SA’s late harvest mangoes are available until the end of March, giving you plenty of time to savour the flavour of the season, and the last of our glorious warm weather.READ MORE: Naartjie, Fennel and Prawn Salad RecipeFour Types Of Mangoes To Buy Right NowThe four cultivars currently available include Kent, Keitt, Sensation and Heidi.Kent and Keitt mangoes remain mostly green, even when ripe.

      Sensation mangoes are green with a purple blush that turns red when ripe.

      Heidi mangoes are summery yellow and red, which deepen in colour as they ripen.Benefits Of MangoesAside from being the absolute star in late summer family meals, mangoes are high in vitamins A and C, biotin and the mineral potassium and are a source of vitamins B1 and B6. They’re also free from fat, sodium and cholesterol.READ MORE: Braaied Cowboy Steak With Green Salad Is The Easy, Flavoursome Recipe You’ve Been Looking ForHow To Know If A Mango Is RipeTo check for ripeness, give the fruit a gentle squeeze, it should ‘give’ slightly under your fingers.How To Use Mangoes In Your MealsNope they’re not just for yoghurt and granola (although that is a delicious pairing). Mangoes pair equally well with sweet and savoury foods. And because they require just minutes to prep, they can easily be added to liven up even the most mundane meals.Their fragrant flavour and juicy sweetness also means they’re great for enhancing leftovers; you can magically transform last night’s meal into a whole new dish when you add a mango or two to the mix. That’s the idea behind this late summer mango stunner from The South African Mango Growers’ Association: Charred Mango and Steak Salad.READ MORE: Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranate SaladBest Steak Salad Recipe With Charred MangoUse up leftover steaks (or braai new ones) and pair them with braaied mango slices, cheddar cheese and a delicious mango and citrus dressing. Add braaied sourdough croutons and you have a quick and easy weeknight meal the whole family will love.

      Best Steak Salad Recipe With Charred Mango

      The South African Mango Growers’ Association

      This quick, easy and healthy steak salad recipe packs a punch thanks to juicy mango. It’s the perfect way to use up leftover braai meat.

      Prep Time 25 minutes minsCook Time 20 minutes mins

      Course SaladCuisine South African

      Servings 4 people

      For The Mango Dressing¼ cup Mango purée1 Garlic clove, crushed1 tsp Whole grain mustard⅓ cup Lemon juice2 Tbsp Orange juice¼ cup Olive oil + extra1 Red chilli, thinly sliced (optional)Salt and pepperFor The Salad2 slices Sourdough bread2×250 gram Beef steaks (like sirloin or rump)1 Mango, peeled and cheeks cut off½ tsp Cajun spice100 gram Mixed salad leaves100 gram White cheddar
      For the dressing, mash together all the ingredients until smooth. Season with salt and pepper.For the salad, drizzle the bread with extra oil and toast over hot coals. Tear into bite-size pieces. Keep aside.Season the steaks with salt and pepper. Braai over hot coals for about 4 minutes each side for medium rare or until cooked to your liking. Set aside to rest for 5 minutes. Slice into thin strips.Rub the flat, cut sides of the mango cheeks with extra oil and season with Cajun spice. Place cut side down on the braai grid over hot coals. Braai for about 3 minutes or until charred (braai only one side). Cut into thick strips.Arrange the leaves, steak and mango on a serving plate. Sprinkle croutons over. Use a vegetable peeler to cut the cheddar into shavings and sprinkle over. Serve with the dressing.

      TIP: The dressing can be blitzed in a food processor and stored in the fridge for up to 5 days.
      TIP: This recipe is a great way to use up leftover braaied meat.

      Keyword beef, braai, Braai Recipes, dinner, Fruits, healthy, Healthy Recipes, quick and healthy meals, salad, Steak

      For more mango recipes visit mango.co.za,  like SAMangoes on Facebook and follow MangoesSA on Instagram.Images and recipes from The South African Mango Growers’ Association More

    • 113 Shares

      in diet and nutrition

      This Classic Gazpacho Recipe Is Excellent Hydration + Antioxidants

      by

      The summer buzz means sundowners, picnics and all things chilled. It’s also par for the course to eschew heavy foods in favour of salads, fruit and smoothies. But don’t discount soup. Yes, this classic gazpacho recipe is not only hydrating but packs an antioxidant punch.The case for this chilled gazpacho recipe“It’s normal for appetite to decrease in hot weather and you need to focus on nutrient-dense foods to ensure you’re meeting your nutritional needs even if you’re eating less,” says Retha Harmse, registered dietician and spokesperson for the Association for Dietetics in South Africa (ADSA). Summer’s abundance of locally-grown fruits and veg makes it easy to include diverse fresh veg and nutrients into your menu. “It’s a great time to experiment with recipes that highlight summer produce, like gazpacho with fresh tomatoes, delicious salads with lots of crisp greens or berry parfaits with yoghurt,” says Harmse.Allow us to expand on the benefits of tomato-based gazpacho:Tomatoes consist mostly of water, making them a truly hydrating fruit for summer. It’s also rich in nutrients like potassium, magnesium and calcium. It’s also a potent antioxidant, which protects from cancers, improves skin health and protects the heart. Specifically, these red rounds contain Vitamin C, lycopene, beta-carotene and vitamin E.Tips for an excellent classic gazpachoTo make this a truly exceptional delight, allow your soup to chill out for at least two hours – this allows the flavours to develop.

      Use ripe tomatoes. The quality of your tomatoes greatly affects the flavour. Vine-ripened or heirloom tomatoes are excellent choices.

      Season as you wish. Feel free to adjust the vegetables and seasonings. For instance, adding a small jalapeño can spice things up – and up the nutrient content.

      Try different toppings:Diced avocado for creaminess

      Croutons or toasted seeds or chickpeas for crunch

      Diced cucumber or bell peppers for extra texture

      A dollop of sour cream or Greek yoghurtREAD MORE: You Can Make A Healthy, Protein-Packed Lunch In 5 Minutes

      Retha Harmse’s Classic Gazpacho Recipe

      Summertime is when seasonal produce is at its peak flavour and nutritional value. It’s a great time to experiment with recipes that highlight summer produce, like this classic gazpacho recipe with fresh tomatoes.

      Prep Time 10 minutes minsCook Time 3 minutes minsChill Time 2 hours hrs

      Course Appetizer, dinner, Drinks, Lunch, Side Dish, Soup, StarterCuisine Healthy, Spanish, Vegan, Vegetarian

      Servings 6Calories 101 kcal

      6 ripe tomatoes cored and roughly chopped1  large cucumber peeled and chopped1 red pepper seeded and sliced 1 green pepper seeded and sliced1 small red onion chopped2 cloves garlic minced3 Tbsp extra-virgin olive oil2 Tbsp red wine or sherry vinegar1 tsp salt, to taste ½ tsp ground black pepper ½ tsp cumin ground (optional)cayenne pepper to taste (optional)2 cups cold water or low-sodium tomato juiceFresh basil or parsely for garnish
      Prepare the vegetables. In a large bowl, combine the chopped tomatoes, cucumber, red and green peppers, red onion, and minced garlic.Working in batches, if necessary, add the vegetable mixture to a blender or food processor.Add the olive oil and vinegar. Blend until you reach your desired consistency—some prefer a smooth soup, while others like it a bit chunky.Season and adjust consistency: Stir in the salt, black pepper, cumin, and cayenne pepper if using. Add tomato juice or cold water to achieve your preferred thickness.Pour the blended mixture back into the bowl.Cover the bowl with plastic wrap and refrigerate for at least 2 hours.Serve with fresh basil or parsely leaves to garnish and drizzle a little extra olive oil on top, if desired.

      Keyword 15-Minute Recipes, blender recipes, Classic Dish, comfort food, Easy Meals, healthy, Healthy Recipes, healthy soup, Loadshedding-Friendly, low-carb, Lunch, No-Cook Recipes, quick and healthy meals, soup, tomato, Vegan, vegetarian

      Classic Gazpacho Nutritional InformationAssuming the recipe yields 6 servings, and minimal added salt is used, here’s the approximate nutritional breakdown per serving:Energy: approximately 421 kJ (101 kcal)

      Protein: 2.1 g

      Carbohydrates: 8.9 g (of which sugars: 6.5 g)

      Total fat: 7.5 g (of which saturated fat: 0.98 g)

      Dietary fibre: 2.8 g

      Total sodium: approximately 50-150 mg (depending on added salt and ingredients)

      Glycaemic Index (GI): estimated to be lowREAD MORE: 3 Easy, Healthy Sorbet Recipes Perfect For Sunny Days More

    • 113 Shares

      in diet and nutrition

      8 Easy Pizza Toppings That Are Delicious AND Healthy

      by

      Who says pizza can’t be healthy? These toppings are packed with nutrients and yum factor!Health NutBlend 80g roast pumpkin or butternut with 2 sage leaves and 1 tbsp olive oil and spread on the base. Top with 60g cooked quinoa and bake. Garnish with 1⁄2 tbsp flaxseeds, 1 tsp pumpkin seeds, 20g rocket and chilli flakes.Green BeltTop the base with 80g tinned chopped tomatoes, 30g courgette ribbons, 50g blanched broccoli, 30g blanched green beans and 60g mozzarella. Bake, then drizzle with 1 tbsp basil pesto and 1 tbsp olive oil.The Big FishCook your base all the way through (10 to 15 minutes), then spread with guacamole (make your own by blitzing 80g avo, 1 tbsp olive oil, lime juice, 20ml water, 1 tsp chopped red onion and coriander). Top with 40g blanched asparagus and 80g smoked salmon.Get A ShroomTop the base with 80g tinned chopped tomatoes, 40g chopped shiitake mushrooms and 60g mozzarella. Bake and then drizzle with sesame oil. Garnish with basil.READ MORE: You Can Make A Healthy, Protein-Packed Lunch In 5 MinutesTruffled UpDot 150g mozzarella and 50g mushrooms on your base, season and bake. Serve with a drizzle of truffle oil and chopped fresh parsley.Popeye & PrawnsTop your base with 80g tinned chopped tomatoes and top with 10g baby spinach and 18 to 20 cooked prawns. Finish baking in the oven, then serve with 1 tbsp caviar (optional), a drizzle of olive oil and basil leaves.Kale-fornicationBlanch 80g kale, then blitz with 1 tbsp olive oil and 1 clove garlic and spread on your base. Top with 40g blanched pak choi, 60g sprouts and 60g mozzarella. Bake and serve with 1 chopped chilli, 1 tsp sesame seeds and a drizzle of tamari (or wheat-free soy sauce) and sesame oil.Just Beet ItBlitz 80g cooked beetroot with 1 tbsp olive oil and spread over a base. Top with 60g goat’s cheese then bake. Serve scattered with 1 tsp flaxseeds, 10g walnuts (chopped), 20g rocket and a drizzle of raw honey.Looking For A High-Protein Base Recipe?Give the viral cottage cheese pizza base by @coconutandbliss a go! Just 3 ingredients for a crispy and seriously delicious bite. Top with tomato paste, cheese and one of the toppings above. Chef’s kiss!Looking for more? Here’s the low-down on the best vegan pizzas. More

    • 125 Shares

      in diet and nutrition

      You Can Make A Healthy, Protein-Packed Lunch In 5 Minutes

      by

      Yes, five minutes. That’s all it takes to whip up this nutritious, no-cook lunch – faster than scrolling through your favourite food app and deciding on a takeaway. This recipe has only nine ingredients and ticks all the boxes for a flavourful, fuss-free desk meal.What’s more, salmon brings a hefty dose of omega-3 fatty acids, essential for brain and heart health. It’s also loaded with B vitamins to keep your energy levels up and supports your immune system thanks to naturally occurring healthy bacteria (found in fresh or smoked varieties). Let’s dig in!

      No-Cook Salmon Salad Tartines

      Kristina Kurek

      A quick, fresh and nutritious lunch in just five minutes. Crisp greens, juicy tomatoes and flaky salmon come together on a hearty slice of bread for a light yet satisfying meal. No cooking required!

      Servings 4 servings

      1 can salmon drained2 tsp olive oil1 tsp white wine vinegarKosher salt55 g green beans2 scallions 1 finely chopped, 1 thinly sliced½ cup baby arugula chopped4 slices rye bread toastedTomato slices for serving
      In a bowl, combine salmon with olive oil, white wine vinegar and pinch salt. Toss with green beans and chopped scallion, then fold in arugula. Top toasts with sliced tomato and salmon salad. Sprinkle with scallions.  

      Easy lunch ideas to try this week:This article by Kristina Kurek was originally published on Women’s Health US. More

    • 113 Shares

      in diet and nutrition

      A Homemade Granola Recipe That Doesn’t Taste Like Cardboard

      by

      Nothing beats a good homemade recipe that’s packed full of the good stuff – coconut, nuts, seeds, spices, ginger – and this one’s got ’em all! Best part (besides this granola being damn delicious)? These ingredients are great for your skin. Gingerol, the antioxidant in ginger, not only helps tone your skin, but also acts as an anti-inflammatory, which can help firm it up to look more youthful. It helps calm rashes and acne-prone skin, too!How To Make Your Own Granola At Home

      Homemade Breakfast Granola

      This recipe only takes 15 minutes to make, and is packed with all the good stuff – coconut, nuts, seeds, spices and ginger.

      Prep Time 5 minutes minsCook Time 15 minutes mins

      Course Breakfast

      Servings 5 servingsCalories 699 kcal

      2 tbsp freshly grated ginger⅓ cup desiccated coconut⅔ cup coconut flakes1 cup macadamia nuts chopped⅓ cup almonds chopped⅓ cup pumpkin seeds10 medjool dates choppedPinch ground cinnamonPinch ground nutmeg½ cup coconut oil
      Preheat oven to 180°C.Mix all the ingredients together in a large bowl, making sure that the coconut oil coats evenly.Spread the mixture onto a parchment-paper-lined baking tray and bake for 15 minutes, or until golden brown. Cool, then pop this mixture into a large sealable container, or divide into five zip-lock bags. Breakfast sorted for the week? You glow girl!

      Keyword cereal

      SERVES 5. Per serving (114g): 2 926kJ, 60g fat (35g sat), 37g carbs, 10mg sodium, 8g fibre, 8g proteinTIP: Instead of eating your granola with milk, mash one banana, mix in one tablespoon of nut butter and heat for 30 seconds to “melt” slightly until it has a similar consistency to yoghurt. Mix in granola and munch down – yum!Shop The Ingredients For This Homemade Granola

      Faithful to Nature Raw South African Almonds

      Almonds are the ultimate “power snack”, with their rich nutritional benefits and low glycaemic index for lasting energy.

      Organic Odourless Coconut Oil 500 ml

      Coconut oil is still a saturated fat, but it has a lower smoke point, making it less ideal for recipes involving high heat. However, it’s perfect for baked goods and granola.

      Faithful to Nature Macadamia Nuts – Raw

      Macadamia nuts are top-level when it comes to nut rankings, the real crème de la crème — packing heaps of benefits into those little beige bods.

      Looking for more breakfast ideas? Make this healthy tropical coconut granola or these high-protein brekkies. Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

    • 125 Shares

      in diet and nutrition

      For A Fresh Start, Reach For This Coco Yoghurt Bowl

      by

      In search of a quick protein-packed breakfast bowl recipe (that doesn’t involve oats)? Yoghurt’s got your back. This yoghurt bowl may sound simple, but it’ll keep you full until lunch and it’s loaded with probiotics. #BetterBreakfasts here we come!

      Go Coco Yoghurt Bowl

      This protein-packed breakfast bowl may sound simple, but it’ll keep you full until lunch and it’s loaded with probiotics.

      Cook Time 10 minutes minsTotal Time 15 minutes mins

      Course Breakfast

      Servings 1 servingCalories 484 kcal

      1 tbsp coconut flakes2 tbsp sliced almonds125 g Greek yoghurt¼ tsp cinnamon1 scoop vanilla protein powder25 g mixed berries
      Preheat the oven to 180°C, spread the coconut flakes and almonds on a baking tray and cook for 10 minutes.Combine the yoghurt with the cinnamon and protein powder in a bowl. Sprinkle over the coconut and almonds and top with the berries.

      SERVES 1: Per serving: 2 027kJ, 16g sat fat, 18g sugarLooking for more breakfast recipes? Try these low-calorie smoothies, these poached eggs with feta or whip up an avo toastie. More

    • 113 Shares

      in diet and nutrition

      Sneak More Veggies Into Dinner With These Easy Tacos

      by

      Who says veggies have to be boring? These healthy roasted cauliflower tacos bring all the bold flavours of Mexican cuisine with a touch of South African flair, thanks to chef Aiden Pienaar. Cauliflower makes the perfect taco filling – nutrient-rich, low-calorie and seriously tasty. Plus: DYK cauliflower’s not just versatile, but rich in vitamins C, K and folate, too? These goods are antioxidants, keep bones healthy and support healthy pregnancy. “This recipe was inspired by the famous Spanish romesco sauce, which is typically eaten with fish. I wanted to do something a little different, so I worked around my variation of the classic sauce, which is an unusual way of cooking, but we don’t judge here,” says Aiden Pienaar. READ MORE: You Need To Make This Yummy Cauliflower Recipe With A South African TwistMexico in Mzansi by Aiden Pienaar

      Mexico in Mzansi by Aiden Pienaar

      In Mexico in Mzansi, chef Aiden Pienaar brings local flair to some traditional Mexican favourites. Like the ubiquitous taco, this cookbook is filled with a surprising array of flavours and influences to excite even the most experienced chefs and exhausted home cooks.

      By thinking a little outside the box, and using South African ingredients and cooking techniques – boerie tacos and braaied corn, anyone? – Chef Aiden gives Mexican cuisine a Mzansi-style facelift.

      Aiden Pienaar’s Roasted Cauliflower Tacos Recipe

      ‘Roasted’ Cauliflower Tacos

      Aiden Pienaar

      This recipe was inspired by the famous Spanish romesco sauce, which is typically eaten with fish. I wanted to do something a little different, so I worked around my variation of the classic sauce, which is an unusual way of cooking, but we don’t judge here.

      Course dinner, LunchCuisine Mexican, South African

      Servings 6 servings

      Loaded Tacossunflower oil for frying½ small head cauliflower cut into floretssalt to taste60 g green cabbage thinly sliced⅔ cup pico de gallo½ juice of lime6 warm corn tortillasfresh coriander for garnishingRomesco-style Sauce1 whole tomato½ tbsp honey1 tsp chopped garlic1 tsp ground cumin2 whole chipotle chillies in adobo sauce50 ml canola oil½ tsp ground black pepper1 tsp smoked paprika1 tsp salt1½ tbsp lemon juice⅓ cup cashew nuts roasted
      First make the romesco-style sauce. Over an open flame, char the tomato until the skin is blistered and blackened. Place the tomato with the rest of the ingredients into a blender and blend until smooth. Keep refrigerated.Heat a little sunflower oil in a heavy-based pot to 180ºC, then fry the cauliflower florets until golden brown. Drain on paper towel and season with salt.Mix the cabbage, pico de gallo and lime juice in a bowl.Fill each taco by placing some of the cabbage salsa along the centre of the tortilla. Top with cauliflower and dollops of romesco sauce. Garnish with fresh coriander. 

      Keyword Tacos

      Easy Healthy Meals For Lazy Summer Days: More