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Crispy chipotle cauliflower tacos recipe

169 ratings

Crispy florets of cauliflower are served in tortilla wraps with a zingy cabbage slaw, avocado and salsa in this spicy taco recipe. Want to get ahead? The cauliflower can be made up to 3 days ahead; store in an airtight container in the fridge. See method

Serves 4
25 mins to prepare and 25 mins to cook
787 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

2 tbsp chipotle paste
1 tbsp maple syrup
1 tbsp garlic granules
1 large cauliflower, cut into bite-size florets
100g plain flour
30g cornflour
130g panko breadcrumbs
1 tbsp nutritional yeast (optional)

To serve

100g red cabbage, cored and very finely sliced
1 lime, zested and juiced
200g dairy-free yogurt alternative
8-pack corn tortilla wraps
2 medium avocados, diced or sliced
200g pot mild salsa

If you don't have any limes, try a lemon instead

Each serving contains

Energy
3300kj
787kcal 39%
Fat
23g 32%
Saturates
4g 21%
Sugars
20g 22%
Salt
2.8g 46%

of the reference intake
Carbohydrate 119.7g Protein 25.1g Fibre 8.7g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Whisk together the chipotle paste, maple syrup, garlic granules and 2 tbsp water. In a large mixing bowl, pour the marinade over the caulifower forets; toss gently to coat evenly.
Whisk together the flour, cornflour and 150ml water to make a smooth batter. Pour over the caulifower; toss to coat completely. Add half the breadcrumbs and nutritional yeast (if using) and toss again. Add the remaining breadcrumbs and yeast and toss again to coat
Arrange in a single layer on 2 baking trays, leaving some space between each foret. Bake for 20-25 mins, rotating the trays halfway through, until just tender and the coating is very crispy
Meanwhile, toss the red cabbage with half the lime juice; season. Put the yogurt-alternative in a bowl and stir in the lime zest. Warm the tortillas. Put the avocado in a bowl and toss with the remaining lime juice. Serve the tortillas topped with the caulifower, salsa, cabbage, avocado and lime yogurt.

Tip: Leftover cauliflower leaves are great roasted. Clean and trim the leaves, toss in a little oil and salt and roast at gas 6, 200℃, fan 180℃ for 10-15 mins, until the stems are just tender and the leaves are very crispy. They can also be griddled or barbecued for about 5 mins on each side. Try them in the tacos (above), add to salads or eat as a snack.

See more Cauliflower recipes