Spiced crispy coconut cauliflower tacos
| Serves: | 4-6 |
Ingredients
- 1 carrots, grated
- 1/4 cup Lime, juiced
- lime,wedges
- Sriracha Tangy Mayonnaise, to serve
- tortillas, for serving
- sea salt and freshly ground pepper, to taste
- vegetable oil, for deep-frying
- 1 tbsp turmeric
- 1 tsp cumin
- 2 tsp smoked paprika
- 1/2 cup dessicated coconut
- 1/2 cup Polenta
- 2 cups panko breadcrumbs
- A pinch salt
- 1/2 cup coconut cream
- 1/4 cup red onion, thinly sliced
- 1 1/2 cups baby red cabbages, sliced thinly
- 5 Tbsp maple syrup
- 4 tbsp red wine vinegar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- For the slaw, whisk the lime, vinegar and maple syrup together and pour over the vegetables.
- For the crispy cauliflower, whisk together the coconut cream, lime juice, zest and salt in a wide shallow bowl and set aside.
- Whisk together the breadcrumbs, polenta, coconut, smoked paprika, cumin, turmeric, salt and 1/4 teaspoon of black pepper in another wide shallow bowl and set aside.
- Place a slice of cauliflower in the coconut cream batter, coating it on all sides.
- Next, place the piece of cauliflower in the dry breading mix, pressing it down and coating it on all sides. Repeat with the remaining slices of cauliflower.
- Heat 4 cm of oil in a large deep pan over a medium-high heat until hot but not smoking.
- Fry the coated cauliflower slices, until both sides are golden brown and crispy.
- Drain on paper towel and season with salt and pepper.
- To serve, place a warm tortilla on a plate, top with some slaw, a piece or two of the crispy cauliflower, a dollop of Sriracha mayonnaise and the lime wedges.
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