These breaded cauliflower tacos are packed with smoky bell peppers, onions and avo crema.
172 Reviews
Cals 841 · Prot 22 · Carbs 131 · Fat 29
Vegan
45 min
These breaded cauliflower tacos are packed with smoky bell peppers, onions and avo crema.
172 Reviews
Cals 841 · Prot 22 · Carbs 131 · Fat 29
Vegan
Ingredients
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
10*11*12*
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
10*11*
6 Piece
Allergens
*10 Wheat, *11 Gluten, *9 Soya, *12 Lupin
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.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3520 / 841
Fats (g)
29.2
of which saturated (g)
5.9
Carbohydrates (g)
131
of which sugars (g)
12.1
Fibers (g)
17.2
Proteins (g)
21.9
Salt (g)
4.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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, fajitaseasoning and salt - this is your batter. Place the breadcrumbs into a second shallow bowl.
Tip!Taking your time to bread the cauliflower is essential. Make sure to gently press each floret once coated to ensure the bread crumbs stick!
2 Bake
Place the cauliflower pieces in the batter, coating all sides. Then, place them in the breadcrumbs, 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.
3 Prep
Meanwhile, peel and slice the onions. De-seed and slice the peppers.
Tip!Chop the vegetables finely if cooking for kids!
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 smokedsalt. Fry for 5-8 min. Lower the heat to a medium. Add the smokedpaprika and chipotle powder(spicy!). Fry for 2 min further, stirring occasionally.
Tip!Sensitive to spice? Go easy on the chipotle powder!
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 lime, olive oil and measured water. Blitz until smooth. Season with plenty of salt. This is your avocadocrema.
Tip!Gradually add more water until the crema has reached your desired texture. Don't forget to taste and season with salt according.
6 Serve
Strip the coriander leaves. Heat the tortillawraps in the microwave for 30-60 secs until warm. Load the tortillawraps with the avocado, fajitavegetables and crispy cauliflower. Garnish with the coriander.