Meet the cauliflower tacos of your dreams
Making plans for dinner? Allow us to introduce: the cauliflower tacos of your dreams. Made in the style of buffalo wings, they’re served with a spicy guacamole and quick pickled pink onions. So pretty much perfection.
Ingredients:
- Flour: 120 g
- Almond milk: 1 cup
- Woolworths fajita spice: 1 x 50 g box
- Panko crumbs: 100–150 g
- Woolworths Fioretto (cauliflower blossoms): 700 g
- Smoked paprika: 1–2 tablespoons
- Canola oil: 1–2 cups , for frying
- Sea salt and freshly ground black pepper, to taste
- Ripe avocados: 2, halved and chargrilled
- Woolworths Multiseed Wraps: 4, toasted
- Fresh coriander, for serving
For the pickled onions:
- Red wine vinegar: 1 cup
- Caster sugar: 1 tablespoon
- Lime: ½, juiced
- Peppercorns: 1 teaspoon
- Red onions: 2, cut into wedges
- Radishes: 10, sliced
For the guacamole:
- Avocados: 2, stoned and chopped
- Coriander: 15 g, chopped
- Lemons: 2, juiced
- Garlic: 1 clove, crushed
- Green chilli: 1, sliced
- Sea salt and freshly ground black pepper, to taste
Method:
Whisk the flour, almond milk, ¼ cup water, half the fajita spice and a good pinch of salt. Combine the remaining fajita spice with the panko crumbs. Dip the cauliflower into the batter to coat, shaking off any excess batter, then roll in the spiced panko crumbs. Fry in batches in the oil until golden and crunchy. Drain on kitchen paper.
To make the pickled onions:
Bring the red wine vinegar, caster sugar, lime juice and peppercorns to the boil. Remove from the heat, add the onions and radishes and allow to stand until cool.
For the guacamole:
Blend all the guacamole ingredients and serve with the toasted wraps, grilled avocado, crunchy cauliflower, pickled onions and fresh coriander.
No time for cooking?