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Travel from your kitchen: Mexican cauliflower tacos

When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.


Amelia Huang, Skyscanner, UK

This meal was inspired by dreams of lazy summer days, when itʼs really hot out and you just want to squeeze a lime onto something and eat with your hands.  

My partner and I are sun-loving people, but we don’t always get our fix in London.   

One of the sunniest places with amazing food that I know of is Mexico City, with its infectious joie de vivre, and the strong bonding force that its food possesses. I can imagine a Mexican abuelita cooking up amazing tacos el pastor (tacos filled with spit-grilled pork), and a big table filled with different taco fillings and toppings, with everyone reaching over to fill their taco, chatting and laughing while eating.

Though Mexico City is still on my must-visit list, this cauliflower taco recipe brings me as close as I can to indulging in the delicious Mexican-fare for now.


For the tortillas

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 1 1/2 tablespoons olive oil

For the cauliflower filling

  • 1/2 head large cauliflower, cut into small (~3-5cm) florets
  • 1/4 cup vegetable/cooking oil
  • 2 garlic cloves, sliced
  • Paprika
  • Chilli powder/flakes

For the peppers and onions

  • 1 large green pepper, sliced
  • 1/2 yellow onion, sliced
  • 1/3 teaspoon sugar
  • Splash of soy, or salt to taste
  • Black pepper to taste

For the avocado salsa

  • 2 tomatoes, diced
  • 1 ripe avocado, diced
  • 1/2 lime, juiced
  • Salt and pepper to taste
  • Minced garlic and raw diced red onion, optional

For garnish

  • Shredded iceberg lettuce 
  • Lime wedges 
  • Preferred hot sauce 
  • Preferred sour cream 


Making the cauliflower filling

  1. Preheat oven to 230 degrees Celsius.
  2. In a small bowl, mix oil, garlic, paprika and cumin.
  3. Arrange cauliflower florets on a baking sheet and pour spiced oil over.
  4. Season with salt and toss to coat evenly.
  5. Roast, undisturbed, until florets are dark brown and crisp on the bottom, about 15-20 minutes.
  6. Remove from oven and turn florets over.
  7. Continue to roast until brown and crisp all over, another 15-20 minutes.

Making the tortillas

  1. In a large bowl, combine flour and salt.
  2. Stir in water and oil.
  3. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
  4. Let rest for 10 minutes.
  5. Divide dough into 4-6 portions.
  6. On a lightly floured surface, roll each portion into a ~12cm circle.
  7. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned on each side.
  8. Keep warm by wrapping with foil and covering with a tea towel.

Making toppings

For the avocado salsa

  1. Combine ingredients for avocado salsa in a bowl and mix.
  2. Set aside to sit for at least 10 minutes before serving.

For the peppers and onions

  1. Add 1 tbsp of olive oil to a pan on medium heat.
  2. Sauté the onions and peppers until translucent.
  3. Sprinkle sugar in and toss, leaving over medium heat to caramelise.
  4. Season with soy (or salt) and pepper.
  5. Once onions and peppers and very soft and brown from caramelisation, plate.

To serve, top the fillings on a tortilla and add your preferred hot sauce and/or sour cream. 

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