Crispy Cauliflower Tacos

Prep: 40 mins

Cook: 45 mins

Makes: 4 servings 

Ingredients:

For crispy cauliflower:

1 medium cauliflower head

90g plain flour 

1 ¼ tsp salt 

½ tsp black pepper

1 tsp onion powder

1 tsp paprika 

180ml oat milk 

120g panko bread crumbs 

3 tbsp plant-based butter

2 tbsp coconut sugar

For serving:

Handful of Unbeleafable lettuce 

Handful of radish slices 

4 tortilla tacos 

Drizzle of Woolfs Kitchen Jalapeno and Lime dressing

Sprinkle of Good4U Garlic and Chilli Salad Toppers

Method:

1. Preheat the oven to 200/180°C fan. Line a sheet pan with parchment paper.

2. Cut the cauliflower into small florets.

3. Whisk together the flour, salt, pepper, onion powder, and smoked paprika to combine. Pour in the oat milk and whisk until no large clumps remain. Add the cauliflower florets to the batter, mixing with a spoon to coat each piece.

4. Place the panko bread crumbs in a shallow bowl. Working in batches, dip the battered cauliflower in the panko and toss to coat, ensuring each floret gets a decent amount of breadcrumbs on it.

5. Spread out the coated cauliflower florets on the lined baking sheets, allowing space so that they don’t touch. Bake in the preheated oven for 20 minutes.

6. Once the cauliflower is baked, you can begin assembling the tacos. Start by adding a base layer of lettuce to the tortillas, then some crispy cauliflower, then a drizzle of jalapeno and lime dressing and finishing with a sprinkle of salad toppers. 

7. Now you are ready to enjoy the perfect plant-based tacos.