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Crispy chipotle cauliflower tacos recipe

Crispy chipotle cauliflower tacos recipe

177 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

  1. 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.

  2. 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

  3. 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

  4. 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

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