Crispy Cauliflower Tacos

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:30 m

Super tangy and packed with a spicy punch you're going to love these crispy cauliflower tacos with buffalo sauce. Made in the air-fryer for extra crispiness they're paired with a fresh and zingy green slaw made from cabbage, courgette and plant-based yogurt. Loaded up and topped with hot sauce (the hotter the better) and finished with a dollop of vegan mayo and you're onto a taco tuesday winner.

Start cooking ➞




For the Cauliflower

<item-todo-done>1 cauliflower<item-todo-done><item-todo-done>1 tbsp Cajun spice<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>125g plain flour<item-todo-done><item-todo-done>275ml plant-based milk<item-todo-done><item-todo-done>125g panko breadcrumbs<item-todo-done>

For the Hot Sauce

<item-todo-done>160g hot sauce<item-todo-done><item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>4 tbsp Sriracha<item-todo-done><item-todo-done>½ tsp Henderson's Relish<item-todo-done>

For the Green Slaw

<item-todo-done>½ small savoy cabbage<item-todo-done><item-todo-done>1 courgette<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done><item-todo-done>10g chives<item-todo-done>

For the Slaw Dressing

<item-todo-done>2 tbsp plant-based yoghurt<item-todo-done><item-todo-done>3 tbsp vegan mayo<item-todo-done><item-todo-done>1 lime<item-todo-done>

To Serve

<item-todo-done>8 mini tortilla wraps<item-todo-done><item-todo-done>1 avocado<item-todo-done><item-todo-done>2 tbsp vegan mayo<item-todo-done><item-todo-done>5g coriander<item-todo-done>

Before you start

Preheat oven or air fryer to 180°C | Line 2 baking trays | Small saucepan

Prepare the cauliflower

  • Break the cauliflower into florets and cut the stem into bite-sized pieces
  • Put the flour, plant-based milk, cajun spice, garlic powder, smoked paprika, salt and pepper into a bowl and whisk to a batter
  • Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs
  • Tip the cauliflower into the batter and toss to coat
  • Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated
  • Spread the cauliflower pieces over the lined baking trays, leaving space in between and bake for 25 minutes
  • You can also bake in the air fryer for 10 minutes until lightly golden and crispy

Make the sauce

  • Place the butter in a saucepan over a low heat with the hot sauce, sriracha and worcestershire sauce
  • Gently heat until the butter is melted and the sauce is combined

Glaze the cauliflower

  • After 20 minutes, remove the tray from the oven, pour over ¾ of the hot sauce and carefully roll the cauliflower around until the pieces are fully coated
  • Put the tray back in the oven for 25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy
  • Alternatively, coat with ¾ of the sauce and return to the air fryer for 10 minutes

Make the green slaw

  • Thinly slice the cabbage
  • Slice the courgette into matchsticks or coarsely grate
  • Slice the spring onion
  • Finely chop the chives
  • Pick the coriander leaves and roughly chop
  • Place everything into a large bowl
  • Add the plant based yoghurt, vegan mayo, then zest and juice the lime
  • Give everything a good mix, then taste to season with salt and pepper

Assemble the tacos

  • When the cauliflower is baked, toss with the remaining sauce to glaze
  • Fill each taco with a spoon of the slaw
  • Slice the avocado and place a slice in each taco
  • Top with the sticky cauliflower
  • Drizzle each one with the vegan mayo and top with coriander leaves to serve
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