Cauliflower Tacos with Chilli & Lime

Method

  1. Place cauliflower in a large saucepan and just cover with water. Simmer for 4 minutes, or until cauliflower is just soft. Remove from water, drain and set aside to cool.
  2. To make the sauce, blend all ingredients in a food processor until smooth, adding small amounts of water to adjust the consistency as you go. Set aside. 
  3. Place bread crumbs, LSA, spices and salt in a large shallow bowl and mix. 
  4. Crack the eggs into a separate shallow bowl and whisk.
  5. Toss cauliflower in egg, followed by the bread crumb mix, making sure to get a nice even coating. Set aside. 
  6. Half fill a large frying pan with vegetable oil and place over high heat. Allow to heat for a few minutes then, using a slotted spoon, shallow fry the cauliflower in batches. Place on paper towel to drain.
  7. Heat soft shell tacos according to packet and top with red cabbage, coriander, cauliflower and a drizzle of the sauce.

Method – Vegan friendly and oven baked option*

  1. Preheat oven at 180°C (160°C fan forced). Place cashews in bowl and cover with water, set aside. In a separate bowl, combine LSA mix and water and set aside.
  2. Chop cauliflower into bite-sized florets (no stalks)  Mix bread crumbs with all remaining ingredients in a bowl. Toss through cauliflower florets with wet LSA mix to coat and then coat with bread crumb mix.
  3. Place in oven dish. Spray cauliflower with oil and oven bake for 45-50 minutes, or until just soft.      
  4. While cauliflower is cooking, prepare dipping sauce.
  5. Drain and discard water from cashews that have been soaking. Place cashews, coconut yogurt, garlic and chilli flakes into a blender and pulse until all combined.
  6. Once cauliflower is cooked, serve with dipping sauce for a healthy snack.

*Vegan and oven baked recipe version courtesy of Kelly, ALDI Test Kitchen.