Bang bang cauliflower tacos
Make cauliflower centre stage in these flavourful bang bang tacos. Pack into tortilla wraps, or have guests assemble their own
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 150g flour
- 2tsp smoked paprika
- 250ml milk
- 200g panko breadcrumbs
- 1large cauliflower cut into bite-size florets (500g prepared weight)
- 100g sweet chilli sauce
- 2tbsp sriracha
- 1tsp soy sauce
- 2tsp lime juice
- 1Little Gem lettuce, shredded
- 4spring onions, sliced
- 2tomatoes, finely chopped
- ½small bunch of coriander, chopped
- 1chilli, finely chopped (optional)
- 10-12 tortilla wraps, warmed, and lime wedges
Instructions
Step 1
Heat the oven to 220C/200C fan/gas 7. Mix the flour, paprika, a large pinch of salt and a grinding of black pepper together in a bowl, then whisk in the milk to make a smooth batter. Tip the breadcrumbs onto a shallow plate or tray. Quickly dip each cauliflower floret into the batter, then coat in the breadcrumbs and put on a non-stick baking tray. Continue until all of the florets have been coated. Bake for 30-40 mins until golden and crisp. Meanwhile, combine all the sauce ingredients and keep chilled until needed.Step 2
Cool the cauliflower slightly, then tip into a large bowl. Drizzle over the sauce and toss to coat. To assemble, stuff the cauliflower, lettuce, spring onions, tomatoes, coriander and chilli into the tortilla wraps and serve with lime wedges on the side, or have guests assemble their own.