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Prepare the Cauliflower:

  • Cauliflower 1.0 kg
  • Garlic 60.0 g
  • Olive oil, as needed
  • Ancho chilli powder, as needed
  • Salt & Pepper

The Jalapeño Lime Mayo:

The Tacos:

  • Mini corn tortillas 20.0 pc
  • Pickled onions 60.0 g
  • Radish 50.0 g
  • Coriander 20.0 g
  • Lime wedges to serve 10.0 pc

These tacos may look delicate, but they deliver on flavour and texture. Earthy sweet ancho chilli complements our jalapeño lime vegan mayo perfectly, while fried onions and fresh radish add crunch. Add this to lunch and bar menus for the perfect light accompaniment to a round of beers.



  1. Prepare the Cauliflower:

    • Chop the cauliflower into bite-sized floret pieces. Add garlic. Drizzle with olive oil then season with chilli powder, salt, and pepper. Toss to combine.
    • Pop in the oven until charred and cooked through – about 15-20 minutes.
  2. The Jalapeño Lime Mayo:

    • Add Hellmann's Vegan Mayonnaise to the blender. 
    • Throw in jalapeño chilli, garlic, lime juice and zest.
    • Blend together until smooth, and season to taste.
  3. The Tacos:

    • Heat the tortillas in a pan.
    • Assemble the tacos, starting with the tortilla and topping with cauliflower, pickled onions, and radish.
    • Drizzle generously with the jalapeño lime mayo, and garnish with coriander.
    • Serve with lime wedges.