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Crispy Cauliflower Tacos

  • Not too tricky
  • 0:30 m
  • 25 ingredients

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: 4

Ingredients

For the Cauliflower

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

For the Hot Sauce

  • 160g hot sauce
  • 100g plant-based butter
  • 4 tbsp Sriracha
  • ½ tsp Henderson's Relish

For the Green Slaw

  • ½ small savoy cabbage
  • 1 courgette
  • 1 celery stick
  • 4 spring onions
  • 10g fresh coriander
  • 10g chives

For the Slaw Dressing

  • 2 tbsp plant-based yoghurt
  • 3 tbsp vegan mayo
  • 1 lime

To Serve

  • 8 mini tortilla wraps
  • 1 avocado
  • 2 tbsp vegan mayo
  • 5g coriander

Before you start

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

Step 1

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

Ingredients

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

Step 2

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

Ingredients

  • 160g hot sauce
  • 100g plant-based butter
  • 4 tbsp Sriracha
  • ½ tsp Henderson's Relish

Step 3

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

Step 4

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

Ingredients

  • ½ small savoy cabbage
  • 1 courgette
  • 1 celery stick
  • 4 spring onions
  • 10g fresh coriander
  • 10g chives
  • 2 tbsp plant-based yoghurt
  • 3 tbsp vegan mayo

Step 5

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

Ingredients

  • 1 lime
  • 8 mini tortilla wraps
  • 1 avocado
  • 2 tbsp vegan mayo
  • 5g coriander