CauliShoots Tacos

You'll need:

• 500g CauliShoots
• 2 tbsp chipotle paste
• 1 tbsp olive oil
• 3 limes
• 1 tsp smoked paprika
• Salt and pepper
• 8 small flour tortillas
• Refried beans
• 2 avocados, thinly sliced
• Small bunch of fresh coriander, leaves picked
• 100g radishes, thinly sliced
• 1-2 green chillies, sliced

What to do:

1. Preheat the oven to 200℃. In a bowl toss together the CauliShoots with the chipotle paste, olive oil, zest and juice of 2 of the limes, smoked paprika and salt and pepper to taste. Spread out on a baking tray – or two – and roast for 25-30 minutes.
2. When the CauliShoots are nearly ready, heat through the tortillas in a dry frying pan. Spread each taco with a tablespoon of refried beans and top with the CauliShoots.
3. Garnish with a few avocado slices, coriander leaves, radishes and slices of chilli. Serve with wedges of the remaining lime.