The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wahaca’s Smoky Achiote Cauliflower Tacos with Roasted Corn
Bring the sunshine with these vibrant vegan tacos, from Mindful Chef x Wahaca. Starring maple-roasted cauliflower, smoky Mexican chipotle and achiote spices. Top them off with black beans, creamy almond yoghurt and a side of roasted corn – then get stuck in!
2/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 6 nagual tortillas (use half) (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 1 chilli (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 radish
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tbsp achiote paste (use half) (water, white wine vinegar, ground annatto, garlic puree, ground cumin, oregano, allspice, paprika, salt, cornflour, cinnamon, black pepper, lactic acid.)
- 2 tsp maple syrup (use half)
- 1 unwaxed lime (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 onion (use half)
- 1 cauliflower (use a quarter)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 756
Protein: 23g
Carbs: 131g
Fat: 18g
Ingredients
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 radish
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tbsp achiote paste (water, white wine vinegar, ground annatto, garlic puree, ground cumin, oregano, allspice, paprika, salt, cornflour, cinnamon, black pepper, lactic acid.)
- 1 cauliflower (use half)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 chilli
- 6 nagual tortillas (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 tsp maple syrup
- 1 onion
- 1 unwaxed lime
Nutritional Information
Calories: 820
Protein: 23g
Carbs: 131g
Fat: 26g
Wahaca’s Smoky Achiote Cauliflower Tacos with Roasted Corn
Bring the sunshine with these vibrant vegan tacos, from Mindful Chef x Wahaca. Starring maple-roasted cauliflower, smoky Mexican chipotle and achiote spices. Top them off with black beans, creamy almond yoghurt and a side of roasted corn – then get stuck in!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Remove the leaves and cut the half-head of cauliflower into small florets. Place the cauliflower florets on a lined baking tray and toss with the achiote paste, maple syrup, half the chipotle paste, 1 tsp oil and a pinch of sea salt and black pepper.
- Drain the sweetcorn and place half on the tray next to the cauliflower. Toss with 1 tsp oil and the remaining chipotle paste. Roast for 18-20 mins, until the cauliflower is soft and golden and the corn is starting to char.
- Zest and halve the lime. Thinly slice the onion and radishes. Drain and rinse the beans. Make the pickles; place the radishes and half the onion in a small bowl with the juice from half the lime and a pinch of sea salt. Mix and set aside to pickle.
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the garlic paste and remaining onion. Cook for 5 mins, until starting to soften, then add the beans and 200ml water (100ml for 1 person). Simmer for 10 mins, until the liquid has almost evaporated, then roughly mash. Add a splash of water if it looks too dry. Season with sea salt to taste.
- Heat a large frying pan on a high heat. Add 3 tacos to the pan and cook for 30 seconds per side. Remove and keep warm in a clean tea towel. Repeat with the remaining tacos (3 per person).
- Finely dice half the chilli (remove the seeds for less heat) and slice the remaining. Put the yoghurt into a bowl and mix with 2 tsp olive oil, juice from the remaining lime and a pinch of diced chilli (to taste).
- Once the corn is charred, toss with the remaining corn, zest and 1 tsp olive oil. Serve the tacos, loaded with beans, cauliflower and yoghurt. Garnish with the sliced chilli and pickles, then drizzle the pickling liquid on top. Serve the corn on the side.
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