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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
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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.
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