HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Cauliflower Tacos
topBanner
Crispy Cauliflower Tacos

Crispy Cauliflower Tacos

with Lemon Yoghurt

Read more

Cauliflower and chickpeas provide a super satisfying filling for these tacos that are as tasty as they are colourful. We’ve given them a super crispy, crunchy exterior that you’re going to love. Simply garnish with lemon yoghurt and creamy avo and get to munching. Arriba, arriba! Ándale!

Allergens:GlutenEggMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

panko breadcrumbs

(ContainsGluten)

½ sachet

mild Mexican spice blend

(ContainsGluten)

400 g

cauliflower

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

½

lime

1 tub

Greek-style yoghurt

(ContainsMilk)

4

mini tortillas

(ContainsGluten)

2 cup

red cabbage

1

avocado

½ bunch

coriander

Not included in your delivery

1

eggs

(ContainsEgg)

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3550 kJ
Fat38.7 g
of which saturates8.3 g
Carbohydrate85.9 g
of which sugars11.5 g
Dietary Fibre0 g
Protein29.7 g
Cholesterol0 mg
Sodium770 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Strainer
Zester
Chopping board
Bowl
Plate
Whisk
Baking Tray
Baking Paper
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the cauliflower into 2 cm florets. Drain and rinse the chickpeas, and zest and juice the lime. Finely shred the red cabbage and measure out the required amount. Slice the avocado and pick the coriander leaves.

2

On a large flat plate place the panko breadcrumbs, Mexican spice mix and a generous seasoning of salt. Crack the egg in a separate medium bowl and whisk.

3

Toss the cauliflower in the egg mixture to coat well and then roll a few pieces at a time in the panko breadcrumbs until coated well. Place on a lined oven tray.

4

Dab the chickpeas dry with paper towel and then add to the tray with the cauliflower. Drizzle or spray the cauliflower and chickpeas with the olive oil. Season with salt and pepper. Place the tray in the oven and cook for 15-20 minutes, or until the cauliflower is golden and crispy.

5

In a small bowl combine a pinch of the lime zest, the lime juice and the Greek yoghurt.

6

Heat the mini tortillas in a sandwich press, in the microwave or by wrapping in foil and placing in the oven.

7

To serve, place the finely shredded red cabbage, avocado, coriander, lemon yoghurt, crispy cauliflower and chickpeas, and warm tortillas out on the table and let everybody build their own crispy cauliflower tacos. Yum!