CRISPY CAULIFLOWER TACOS

It’s true. I have posted A LOT of cauliflower recipes of late. But I keep on finding whole cauliflower at the market for $2 or less and I just can’t resist a good deal! These tacos are a fabulous vegetarian alternative to my usual fish or chicken tacos. The cauliflower florets get all delicious and crunchy on the outside while staying a little crisp on the inside – I’m not a fan of overcooked cauliflower!

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You could use any type of cabbage in these. Pickling it slightly adds a good flavour contrast. The chilli, coriander and mayo/yoghurt are not optional – they’re essential and give bucket loads of flavour. You can make your own tacos (see tortilla making instructions here) or buy them. The addition of hot sauce or a jalapeño salsa would also be great if you’re a chilli fiend!

serves 4 (4 small tacos each)

Ingredients

4 cups of cauliflower chopped roughly

1/2 cup buckwheat flour

1 tsp paprika

1 tsp dried chilli flakes

1/2 tsp cumin

1/4 tsp salt

pepper

1 egg

1/2 cup water

1 Tbs oil

16 tortillas

1.5 cups shredded cabbage

1 tbs apple cider vinegar

1/2 tsp salt

1 tsp olive oil

1/2 carrot shredded, spiralized or grated

3 spring onions

1 red chilli

3 radishes, finely slice into matchsticks.

1 lime

1 tsp olive oil

1/2 cup coriander leaves

4 tablespoons mayonnaise or plain yoghurt.

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Directions

Make your slaw: combine cabbage, shredded carrot, vinegar, 1/2 tsp salt and 1 tsp olive oil. Set aside to pickle slightly. In a small bowl combine the juice of the lime, chilli, the julienned radish, spring onion and 1 tsp olive oil. Mix to combine and set aside.

Combine the buckwheat flour, chilli, cumin paprika, 1/4 tsp salt and a pinch of pepper in a large bowl. Mix in the egg and water until a batter has formed. Combine the batter with the cauliflower and mix until the cauliflower pieces are well covered. Heat oil in a large heavy base pan and when hot add the cauliflower, don’t over crowd the pan – you may need to do it in two batches. Fry the cauliflower until golden on all sides. Remove from the pan and lightly season.

Heat tortilla either wrapped in a pile in foil in a moderate oven, or briefly in a pan (one at a time). Top each tortilla with some slaw, coriander, the cauliflower, mayonnaise  and chilli and radish salsa.

HH. x

 

 

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3 Comments

    1. It’s such a versatile vegetable! Make sure you try my Cauliflower sauce recipe – it’s delicious even just as a puree – I also use it in a risotto and mac’n’cheese !