Chipotle Cauliflower Tacos with Greek Yoghurt Slaw
These cauliflower tacos are stuffed with crispy oven fried cauliflower in a chipotle batter. They're so easy and taste amazing topped with a tangy yoghurt slaw.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 tacos
- 1 Cauliflower
- 95 g Flour
- 3 tbsp Chipotle Paste
- 2 tsp Garlic Paste
- 1 tsp Salt
- 1/2 tsp Pepper
- 175 ml Milk
- 2 tbsp Vegetable Oil
- 1 tbsp Honey
- 8 Mini Tortillas charred if you like
- Pickled Red Onions, Radish Slices & Chilli to serve
Greek Yoghurt Slaw
- 400 g Slaw Mix mixture of chopped red cabbage and carrot
- 200 ml Greek Yoghurt
- 1 tbsp Lemon Juice
- 2 tbsp Cider Vinegar
- 2 tbsp Honey
- 1 tsp Dijon Mustard
- Salt and Pepper
Prepare the cauliflower. Heat oven to 220°C/425°F. Break cauliflower into florets. Mix flour, 1 tbsp chipotle paste, garlic paste, salt, pepper and milk together in a mixing bowl then add the cauliflower and toss to coat.
Bake the cauliflower. Line a baking sheet with greaseproof paper and spread the florets out on it then bake for 20 minutes.
Add the glaze. Mix another 2 tbsp of chipotle paste with the oil and honey and brush the cauliflower with the mixture, return to the oven for another 20 minutes.
Make the slaw. Whisk together yoghurt, lemon juice, vinegar, honey, dijon and salt and pepper. Add the slaw mix to a bowl and pour over dressing. Mix well.
Serve. Serve on small tortillas with cauliflower, pickled onions and slaw.
Nutrition information is per taco.
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Calories: 237kcal | Carbohydrates: 37g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 632mg | Potassium: 230mg | Fiber: 2g | Sugar: 11g | Vitamin A: 180IU | Vitamin C: 26.4mg | Calcium: 116mg | Iron: 1.9mg