Mexican Share Plate

Prep. Time: 10 min
Cook Time: 25min
Serves: 4-6

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INGREDIENTS

• 1 whole Cauliflower

• 1 Tbsp Mexican Spice Mix

• 1-2 Tbsp Olive Oil

• 1 Jalapeño

• 1 x 400g tinned Black Beans

• 1 x 125g tinned Corn

• 1 cup Grated Cheese

• ½ Shallot

• 1 Roma Tomato

• 2 Tbsp Pickled Red Onion

• ½ cup Vegan Mayonnaise

• 1 tsp Sriracha

• ½ Avocado

• Fresh Coriander Leaves

• 1 sprig of Spring Onion

• Organic Corn Chips

DIRECTIONS

Traditional Only
Cut the cauliflower into florets and place onto a lined baking tray. Sprinkle with the Mexican Spice Mix and drizzle the olive oil over the top. Toss to combine.

Bake in the oven at 215˚C for 20 MIN.

Remove from the oven. On top of the baked cauliflower, add the sliced jalapeño, rinsed and drained black beans & corn. Sprinkle cheese over the top.

Bake in the oven at 215˚C for 5 MIN.

Remove from the oven. To the baked vege mix, add the diced shallot, diced tomato, pickled onion and diced avocado. Make a sauce by adding the vegan mayonnaise and sriracha together. Drizzle the sauce mixture evenly over the top of everything. Sprinkle fresh coriander and sliced spring onions.

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Serve directly from the baking tray with corn chips.

NOTES

This is best eaten immediately, however any leftovers can be stored in an airtight container in the fridge for 1 day.

This makes for an easy dinner or a great share plate with friends.