Crispy Cauliflower Tacos
with Lemon Yoghurt
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
½ sachet
Mild Mexican Spice Blend
(Contains: Gluten;)
400 g
cauliflower
1 tin
chickpeas
½
lime
1 tub
Greek-style yoghurt
(Contains: Milk;)
4
mini tortillas
(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)
2 cup
red cabbage
1
avocado
½ bunch
coriander
Not included in your delivery
1
eggs
(Contains: Eggs;)
2 tsp
olive oil
Utensils
Cooking Steps
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.
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.
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.
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.
In a small bowl combine a pinch of the lime zest, the lime juice and the Greek yoghurt.
Heat the mini tortillas in a sandwich press, in the microwave or by wrapping in foil and placing in the oven.
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!
