• Kimchi, eggplant and cauliflower tacos (Adam Liaw)Source: Adam Liaw

"Cooking vegetables by roasting just enhances their flavour. Roasting reduces the water content so you end up with something gorgeously intense, with more bite and texture. This is just what a taco needs: texture. Add something creamy, something crunchy, and something to be the hero and you have the perfect taco."






Skill level

Average: 2.6 (28 votes)


  • ½ cauliflower, cut into bite-sized florets and stalks sliced
  • 1 large eggplant, diced
  • 400 g can chickpeas, drained, rinsed and patted dry
  • 125 ml (½ cup) extra virgin olive oil
  • 2 tsp ground Aleppo pepper
  • salt flakes and freshly ground black pepper
  • 2 short or baby cucumbers, lightly peeled and cut into bite-sized pieces
  • 100 ml white wine vinegar
  • 1 small bunch coriander, roots and stems finely chopped, leaves roughly chopped
  • 8 – 10 tortillas (small or "street taco" size)
  • 1 cup kimchi
  • Kewpie or homemade mayo, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200˚C. Line a large baking tray with baking paper.
  2. Place the cauliflower, eggplant and chickpeas on the lined tray, drizzle generously with olive oil, sprinkle over half the Aleppo pepper and season well with salt and pepper. Combine well and spread in a single layer. Roast about 20 - 25 minutes or until the vegetables are golden on both sides.
  3. Meanwhile, for the quick pickled cucumbers, place the cucumbers in a jar, pour in 75ml white wine vinegar, 1 teaspoon Aleppo pepper and a good pinch of salt. Seal, turn upside down a few times and set aside.
  4. Remove the vegetables from the oven and while the pan is still very hot, sprinkle over 25 ml white wine vinegar and toss gently to combine. Add a little more olive oil if needed. Drain the cucumbers, reserving the pickling vinegar for another time.
  5. In a dry frying pan over medium heat, toast the tortillas on both sides until golden and puffed up a little, stacking them on a plate and wrapped in a kitchen cloth as you go to keep them warm.
  6. To serve, add a dollop of mayonnaise to a taco, fill with a little roasted veg and chickpeas, a little pickled cucumber, kimchi and coriander.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.