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