Crispy Cauliflower Tacos with Smoky Vegetables

and Avocado Crema
These breaded cauliflower tacos are packed with smoky bell peppers, onions and avo crema.
315 Reviews
Cals 839 · Prot 21 · Carbs 133 · Fat 29
Vegan
Try Hello Chef Now
45 min
Crispy Cauliflower Tacos with Smoky Vegetables and Avocado Crema
These breaded cauliflower tacos are packed with smoky bell peppers, onions and avo crema.
315 Reviews
Cals 839 · Prot 21 · Carbs 133 · Fat 29
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Cauliflower
Cauliflower
200 Grams
Plain flour 10*11*
100 Grams
Water
150 ML
Tamari 9*
15 ML
Fajita seasoning
10 Grams
Salt
0.5 Tsp
Panko bread crumbs
60 Grams
Vegetable oil
1 Tbsp
Vegetables
Red onion
1 Piece
Red pepper
1 Piece
Vegetable oil
1 Tbsp
Smoked sea salt
2 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Avocado crema
Avocado
1 Piece
Lime
1 Piece
Olive oil
1 Tbsp
Water
50 ML
Salt
0.5 Tsp
To serve
Fresh coriander
15 Grams
6'' tortilla wraps 11*
6 Piece

Allergens

*10 Wheat, *11 Gluten, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small bite-size pieces. In a shallow bowl, whisk together the flour, measured water, tamari, fajita seasoning and salt - this is your batter. Place the bread crumbs into a second shallow bowl.
Tip! Taking your time to bread the cauliflower is essential. Make sure to gently press each floret once coated with the bread crumbs to make sure they stick!
Bake

2 Bake

Place the cauliflower in the batter, coating all sides. Then, place them in the panko bread crumbs, making sure they are well coated. Place the breaded cauliflower onto a lined baking tray and drizzle with oil. Bake for 20-30 min or until the cauliflower is cooked through and crispy.
Tip! Strapped for time? Fry the cauliflower instead! Heat a large non-stick pan over a medium high heat with a generous drizzle of oil. Once hot, add the cauliflower and fry for 6-8 min or until crisp and cooked through.
Prep

3 Prep

Meanwhile, peel and slice the onions. De-seed and slice the peppers.
Tip! Chop the vegetables finely if cooking for kids!
Fry

4 Fry

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the onions, peppers and smoked salt. Fry for 5-8 min. Lower the heat to a medium. Add the smoked paprika and chipotle powder (spicy!). Fry for 2 min further, stirring occasionally.
Tip! Sensitive to spice? Go easy on the chipotle powder!
Blitz

5 Blitz

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a blender. Add the juice of the 0.5/1/1 lime, olive oil and measured water. Blitz until smooth. Season with plenty of salt. This is your avocado crema.
Tip! Add additional water gradually when blending until the crema has reached to your desired texture. Don't forget to taste and season with salt according to your taste!
Serve

6 Serve

Strip the coriander leaves. Heat the tortilla wraps in the microwave for 30-60 secs until warm. Load the tortilla wraps with the avocado, fajita vegetables and crispy cauliflower. Garnish with the coriander.
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