These golden cauliflower morsels are the perfect alternative to meat or fish in your next taco.
Serves: 4
INGREDIENTS
Crumbed Cauliflower
1 small head of cauliflower, chopped into florets
160mls milk
1 cup flour
½ teaspoon salt
¼ teaspoon pepper
2 cups panko crumbs
¼ cup finely grated parmesan cheese
1½ teaspoons ground cumin
1 teaspoon turmeric
½ teaspoon smoked paprika
1 teaspoon fresh thyme leaves
2 tablespoons olive oil
Chipotle Mayonnaise
½ cup mayonnaise
2 teaspoon chipotle hot sauce
1 garlic clove, minced
To serve
small flour tortillas
cos lettuce leaves
avocado, sliced
cherry tomatoes
red onion, sliced
coriander
lime wedges
METHOD
Preheat the oven to 200ºC and line a large baking tray.
In a large bowl, whisk together the milk, flour, salt and pepper. In a seperate bowl, combine the panko crumbs, parmesan cheese, spices and thyme.
Dip the cauliflower florets into the batter, making sure they are completely coated and then roll in the panko crumbs. I recommend doing this in batches instead of one by one. Place crumbed cauliflower on the lined baking tray and drizzle over olive oil. Bake for 30–40 minutes or until golden brown, turn them over half way through cooking.
In a small bowl, mix together mayonnaise, chipotle sauce and minced garlic. Smear over tortillas and top with cauliflower and salady bits. Serve with wedges of lime.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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