Crispy Cauliflower Tacos with Chipotle Yoghurt

Crispy Cauliflower pockets with Chipotle Yoghurt
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 13.64 dollar
Difficulty level: 3 out of 4

14 Ingredients

Number of servings
4
  • 2 slices multigrain bread
  • 1/2 cup Woolworths almond meal
  • 1tablespoons smoked paprika
  • 1 free range egg white
  • 1 cauliflower, cut into florets
  • 3/4 cup Greek-style natural yoghurt
  • 1tablespoons chipotle-in-adobo sauce
  • 1 clove garlic, crushed
  • 8 mini flour tortillas
  • 1/4 red cabbage
  • 1 large carrot, shredded
  • 1/4 bunch coriander, sprigs picked
  • 1 lime, cut into wedges
  • 5milliliter extra virgin olive oil cooking spray

Description

These nutritious cauliflower tacos deliver a delightful burst of flavour and satisfying crunch with every bite. They make a deliciously easy midweek dinner.

Instruction tip
Use-it-up tip:
Shred any leftover cabbage and allow to pickle in a little vinegar. Use pickled cabbage in sandwiches, salads and tacos.

Method

Step 1 of 4

Tear bread into large pieces, then process to make fine crumbs. Transfer to a large flat plate. Add almond meal and paprika and mix well.

Step 2 of 4

Lightly beat egg white in a large shallow bowl. Add cauliflower and toss to evenly coat, then coat in breadcrumbs. Line basket of a 5L air fryer with baking paper. Cook cauliflower, in two batches, at 200°C for 10 minutes or until cauliflower is golden-brown and tender.

Step 3 of 4

Meanwhile, combine yoghurt, chipotle and garlic in a bowl. Heat a large non-stick frying pan over medium-high heat. Spray tortillas with oil and cook, in batches, for 30 seconds each side or until golden-brown and heated through. Transfer to a plate. Cover.

Step 4 of 4

Using a large sharp knife, thinly slice cabbage. Spread tortillas with some chipotle yoghurt, then fill with cabbage, carrot, coriander and cauliflower. Serve with remaining chipotle yoghurt and lime wedges.

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