Cauliflower Tacos

SERVES 8-10

HANDS-ON TIME 20 MINUTES

COOK TIME 50 MINUTES

Ingredients

300g cornflour
11⁄2 cups soda water
1 tablespoon ground turmeric
2 teaspoons garlic powder
2 teaspoons ground cardamom
1 teaspoon smoked paprika
Rice bran oil, for deep-frying
1 whole cauliflower, cut into small florets 20 mini soft tacos
200g mozzarella, sliced into 20 thin rounds

Spicy goddess mix

Flesh from 2 avocados
Baby fist of coriander leaves, chopped
1–2 tablespoons jalapeno chillies, chopped (depending on how much heat you like) 1 tablespoon olive oil
1 teaspoon sea salt
2 spring onions, chopped

Salsa

250g cherry tomatoes, halved 1⁄2 red onion, chopped
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon cumin seeds
1 tablespoon olive oil

Cabbage salad

3 tablespoons lime juice
1⁄2 teaspoon ground cumin
1⁄4 red cabbage, shredded
1 teaspoon sea salt

Method

1. Preheat oven to 200°C. Start with the salsa. Combine all the ingredients in a roasting tin lined with baking paper and pop in the oven for 15 minutes. Set aside and allow to cool, and then scoop all the deliciousness into a bowl. Meanwhile, blend the spicy goddess avocado mix (this will make about 11⁄2 cups).

2. In a separate bowl, whisk together the cornflour, soda water, turmeric, garlic powder, cardamom and smoked paprika until it forms a smooth slurry. Pour 1 centimetre of the rice bran oil into a deep frying pan and heat over medium heat. Test the heat with a drip of batter. When it bubbles, you’re ready.

3. Dunk batches of the cauliflower into the batter, allowing the excess to drip off, and then, using tongs, place them in the hot oil. Work in batches so you don’t overcrowd the pan. Fry the cauliflower until golden on each side (about 4 minutes each batch) and place on a wire rack to drain. Once it’s all cooked, combine the cabbage salad ingredients and
let them relax for a bit.

4. To heat the tacos in cheesy batches, place them on a tray in a single layer with a slice of mozzarella. Then put the tray in the oven until the cheese is oozing.
5. Serve the tacos hot, like pancakes, on constant rotation from oven to mouth, with the cauliflower, spicy goddess, salsa and cabbage salad.

NUTRITION (per serve)

2056kJ/492cal. Protein 12.6g. Carbs 57.6g. Sat fat 7.2g. Fibre 4.8g. Sugars 4.1g. Sodium 643mg