Gemma Ogston served up tasty cauliflower tacos with spicy slaw and pineapple salsa on Saturday Kitchen.

The ingredients for the marinade are: 4 tbsp sunflower oil , 2 tsp ground smoked paprika, 1 tsp chilli powder, ½ tsp ground cumin, 1 tbsp tomato puree, 1 tbsp maple syrup, 1 lime, juice only and pinch of salt.

For the cauliflower tacos: 2 small cauliflowers, cut into bite-sized pieces, 2 avocados, chopped, 1 lime, juice only and 8 small soft tacos.

For the pineapple salsa: 250g fresh pineapple, chopped, 1 small red onion, chopped, 1 lime, juice only, 1 tbsp chopped fresh mint, 1 tbsp chopped fresh coriander leaves and 1 red fresh chilli, chopped.

For the spicy slaw: 2 tbsp sesame seeds 1 small head cabbage, thinly sliced, 1 carrot, grated (optional), 1 small, sweet onion, thinly sliced, small bunch coriander, chopped, small bunch spring onions, sliced, 2 garlic cloves, finely chopped, 2 tbsp soy sauce or tamari, 2 tbsp rice vinegar, 2 tbsp caster sugar, 2 tbsp red pepper powder (kochukaru) and 1 tbsp sesame oil.

To serve: 1 small bunch fresh coriander, chopped, ½ small red chilli, seeds removed, finely chopped and 2.5cm fresh root ginger, finely chopped.

See recipes by Gemma in her book titled: The Self-Care Cookbook: Easy Healing Plant-Based Recipes available from Amazon now.