Spicy Cauliflower Tacos with Fresh Toppings
Ingredients
- 1 medium sized cauliflower, cut into florets
- 1/4 cup plain flour
- 1/4 cup water
- Pinch of salt
- 4 tbsp sriracha
- 2 tbsp rice wine vinegar
- 1 tbsp maple syrup
- Spring onion to garnish
- Red cabbage
- Chilli
- Lambs lettuce
- 1 avocado
- 6-8 soft tortillas
Preparation
Preheat oven to 220C and line a baking tray with foil or parchment paper.
Cut cauliflower into florets. In a large bowl, whisk together flour, water, and salt until smooth. Toss florets in the mixture to coat. Bake in oven for 15 minutes, stirring halfway to prevent sticking.
While cauliflower is baking, mix sriracha, rice wine vinegar, and maple syrup in a large bowl to make the sauce.
After 15 minutes, remove cauliflower from oven, toss it in the sriracha sauce to coat evenly, and return to oven for another 5 minutes.
Slice the cabbage and chili, and mash the avocado with salt, pepper, and lime to taste.
Assemble the tacos by spreading a layer of mashed avocado on each tortilla, then add lambs lettuce, sliced cabbage, and top with the crispy cauliflower. Best served hot.
