Crispy Cauliflower Tacos {with Sweet Chilli Mayo}
It’s hard to believe how healthy these vegetarian Cauliflower Tacos really are when they taste THIS good! A perfect blend of spices, yoghurt and breadcrumbs for the ultimate crispy coating, all placed in a wrap with salad and sweet chilli mayo. Yum!
Servings: 4
Ingredients
- 2 Cauliflowers Leaves removed
- 125 g Greek yoghurt
- 2 tbsp Water
- 2 tsp Sweet smoked paprika
- 2 tsp Cumin
- 75 g Breadcrumbs
- Sea salt and black pepper
To serve:
- 1/2 Red cabbage
- 1 Red onion
- 1 Avocado
- 8 Small tortilla wraps
For the dressing:
- 4 tbsp Sweet chilli sauce
- 2 tbsp Mayonnaise
- 1 Lime Juice and zest
Instructions
- Preheat the oven to 200℃ fan/220℃/Gas Mark 7/400F.
- Break the cauliflower up into small bite-sized pieces (nugget sized).
- Put the yoghurt, water, paprika and cumin into a Tupperware tub (or large bowl) and mix until combined.
- Add the cauliflower pieces to the tub, put the lid on and shake (or stir) until totally coated.
- Add the breadcrumbs and plenty of salt and pepper, replace the lid and shake again to coat in the breadcrumbs.
- Tip onto a baking sheet and bake for 40-45 minutes until very crispy and crunchy.
- While the cauliflower is cooking make the dressing by mixing the ingredients together.
- To serve you can heat the wraps in the oven (wrapped in foil) for 5 minutes or I prefer to char them (VERY CAREFULLY) using tongs, over an open gas flame.
- Serve stuffed with the cabbage, red onion and avocado, top with the crunchy cauliflower and the dressing.
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Notes
To coat: Using a big Tupperware tub with a lid is such a good shortcut to coating these. I 100% recommend this method!
Florets: Make sure you cut the cauliflower small so it's bitesized when cooked.
Nutrition
Calories: 530kcal | Carbohydrates: 85g | Protein: 19g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 939mg | Potassium: 1571mg | Fiber: 16g | Sugar: 25g | Vitamin A: 1776IU | Vitamin C: 210mg | Calcium: 299mg | Iron: 6mg