A healthy, meat-free alternative to a crowd-pleaser. This delicious, spiced mix can also be topped on rice for a easy, Mexican bowl or dial down the heat if you're serving to little ones.
Prep/cook time: 30 minutes
Serves: 2 as a main or 4 as a side
Pre-heat oven to 220°C. Add cauliflower florets, smoked paprika, cumin, oregano, garlic, oil, salt, pepper and ¼ cup of the Birch & Waite Maple Mustard Apple Cider Dressing & Marinade to a bowl. Toss and mix gently.
Spread marinated cauliflower on a large baking sheet. Roast for 15 minutes until caramelized. Remove from oven and onto a serving platter.
Mix tomatoes, onion, chilli, coriander, lime juice, salt and pepper in a bowl to make the salsa.
Top roasted cauliflower with salsa, black beans, grilled corn and avocado.
Garnish with coriander leaves. Drizzle hot sauce and extra Birch & Waite dressing. Serve with lime wedges and corn chips.