Crispy Fried Cauliflower Tacos
Classic tacos given a healthier twist & spicy kick! Filled with crispy cauliflower florets, green mango and red cabbage slaw, and drizzled with siracha mayonnaise and topped with fresh coriander.
Casual Dining
Cafe/Takeaway
Vegetables
Tacos
Main Meals
Snacks & Sides
American
Mexican
Ingredients per serve
Cauliflower
-
Cauliflower 1.0 kg
-
Panko breadcrumbs 250.0 g
-
Soy milk 500.0 ml
-
Flour 250.0 g
Green Mango Slaw
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Red cabbage, julienned 200.0 g
-
Green mango, julienned 200.0 g
-
Coriander, chopped 80.0 g
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White wine vinegar 100.0 ml
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Salt And Pepper, To Taste
Mayonnaise
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Sriracha 80.0 g
Tacos
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Tortillas 30.0 x
-
Mixed leaf lettuce 200.0 g
To Serve
-
Coriander leaves 100.0 g
Preparation
-
Cauliflower
- Blanch the cauliflower florets for 2 minutes.
- Whisk flour with salt & pepper. Stir in soy milk. Batter should be slightly thinner than pancake batter. Toss florets in batter.
- Allow excess batter to drip off, then coat in panko breadcrumbs.
- Deep-fry cauliflower at 190 degree Celsius until crispy & golden, then season.
-
Green Mango Slaw
- Mix the red cabbage, mango and coriander and toss with white wine vinegar. Season to taste with salt and pepper.
-
Mayonnaise
- Whisk together the sriracha andHELLMANN'S Vegan Mayonnaise. Transfer to a squeeze bottle and refrigerate until needed.
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Tacos
- Warm the tortillas. Fill each tortilla with shredded lettuce, green mango slaw and fried cauliflower.
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To Serve
- Drizzle with Sriracha mayonnaise and garnish with coriander. Serve 3 tacos per portion.
