Crispy Cauliflower Tacos {with Sweet Chilli Mayo}

• servings: 4 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

2 Cauliflowers (Leaves removed)

125 g Greek yoghurt

2 tbsp Water

2 tsp Sweet smoked paprika

2 tsp Cumin

75 g Breadcrumbs

Sea salt and black pepper

1/2 Red cabbage

1 Red onion

1 Avocado

8 Small tortilla wraps

4 tbsp Sweet chilli sauce

2 tbsp Mayonnaise

1 Lime (Juice and zest)

Directions

Preheat the oven to 200C.

Break the cauliflower up into small bite-sized pieces (nugget sized).

Put the yoghurt, water, paprika and cumin into a Tupperware tub (or large bowl) and mix until combined.

Add the cauliflower pieces to the tub, put the lid on and shake (or stir) until totally coated.

Add the breadcrumbs and plenty of salt and pepper, replace the lid and shake again to coat in the breadcrumbs.

Tip onto a baking sheet and bake for 40-45 minutes until very crispy and crunchy.

While the cauliflower is cooking make the dressing by mixing the ingredients together.

To serve you can heat the wraps in the oven (wrapped in foil) for 5 minutes or I prefer to char them (VERY CAREFULLY) using tongs, over an open gas flame.

Serve stuffed with the cabbage, red onion and avocado, top with the crunchy cauliflower and the dressing.

Nutrition

• Calories: 530 kcal
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Cholesterol: 2 mg
• Sodium: 939 mg
• Total Carbohydrate: 85 g
• Dietary Fiber: 16 g
• Total Sugars: 25 g
• Protein: 19 g