Ingredients
Cauliflower
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Cauliflower 1 kg
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Panko breadcrumbs 250 g
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Soy milk 500 ml
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Flour 250 g
Green Mango Slaw
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Red cabbage, julienned 200 g
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Green mango, julienned 200 g
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Coriander, chopped 80 g
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White wine vinegar 100 ml
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Salt and Pepper, to taste
Mayonnaise
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Sriracha 80 g
Tacos
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Tortillas 30 x
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Mixed leaf lettuce 200 g
To Serve
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Coriander leaves 100 g
Preparation
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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.
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Green Mango Slaw
- Mix the red cabbage, mango and coriander and toss with white wine vinegar. Season to taste with salt and pepper.
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Mayonnaise
- Whisk together the sriracha and HELLMANN'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.
