Crispy Cauliflower Tacos
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.
Serves
Ingredients
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