Crispy chipotle cauliflower tacos recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Vegan
- Vegetarian
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
Each serving contains
- Energy
- 3300kJ 787.0kcal
- Fat
- 23g
- Saturates
- 4g
- Salt
- 2.8g
- Sugars
- 20g
of the Reference intake
Carbohydrate 119.7gProtein 25.1gFibre 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
