Crunchy Cauliflower Tacos with Coriander & Lime Mayo
These tacos are a family favourite, and they’re also great for parties, as ‘fakeaways’ or a way to get your kids to eat more veggies.
Olivia GalletlyCook
- 4-5 servings
- Easy
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Caption:Olivia Galletly's crunchy cauliflower tacos.Photo credit:Olivia Galletly
I tell my kids it’s crispy chicken and they’re yet to question me (they’re only three and five).
Ingredients
- Crunchy Cauliflower Florets
- 1 small cauliflower
- 1 cup plain flour
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon table salt
- cracked pepper
- 300 ml (10½ fl oz) whole-fat milk
- 2 cups panko crumbs
- 5 tablespoons neutral oil, such as canola or vegetable oil
- Coriander & Lime Mayo
- 1 cup good-quality mayonnaise
- 2 cups roughly chopped coriander stalks and leaves
- 1 green chilli, thinly sliced
- 1 clove garlic, finely chopped
- ¼ teaspoon finely grated lime zest
- 2 tablespoons lime juice
- ¼ teaspoon table salt
- To serve
- 12–15 flour tortillas
- 3 cups shredded cabbage
- 1 cup fresh coriander leaves
- lime wedges
- chipotle or other hot sauce
Instructions
- Preheat the oven to 180ºC (350°F) fan-bake or 200ºC (400°F) regular bake and line 1–2 oven trays with baking paper.
- Cut the cauliflower into bite-sized florets.
- In a large bowl, whisk together the dry crunchy cauliflower ingredients, apart from the panko crumbs. Add the milk and whisk until smooth.
- Place the panko crumbs in another large bowl.
- Take a large handful of the cauliflower florets and drop them into the wet batter. Stir them around until they’re completely coated.
- Use tongs or a fork to transfer the cauliflower into the panko crumbs, allowing any excess batter to drip off. Toss the pieces until they’re coated in crumbs, then place them on the lined oven tray with a little space between each floret. Repeat with remaining cauliflower.
- Drizzle the cauliflower with 3 tablespoons oil then place in the oven. Cook for 20 minutes then, using tongs, turn the florets over. If you have used 2 trays, switch the trays over. Drizzle over the remaining 2 tablespoons oil and cook for a further 15–20 minutes or until the florets are golden and crunchy.
- While the cauliflower is cooking, make the coriander mayo. Using a food processor or immersion blender, blitz together the mayo ingredients until smooth.
- To serve, lightly toast the tortillas in a dry frypan over a medium heat.
- Smear the tortillas with a generous amount of mayo, then add shredded cabbage and crispy cauliflower. Finish with coriander leaves, and serve with lime wedges and hot sauce.
