These golden cauliflower morsels are the perfect alternative to meat or fish in your next taco. 

CAULIFLOWER TACOS WITH CHIPOTLE MAYO

Serves 4 - 5

INGREDIENTS

CRUMBED CAULIFLOWER
1 small head of cauliflower, chopped into florets
1 cup milk
1 cup flour
1 & 1/2 teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon chilli flakes (optional)
1 teaspoon salt
1/4 teaspoon pepper
2 cups panko crumbs
1/3 cup finely grated parmesan cheese
3 tablespoons olive oil

CHIPOTLE MAYO
1/2 cup mayonnaise
2 teaspoon chipotle hot sauce
1 garlic clove, minced

TO SERVE
Small flour tortillas
Cos lettuce leaves
Avocado, sliced
Cherry Tomatoes
Red onion, sliced
Coriander
Lime wedges

METHOD

Preheat the oven to 200ºC and line a large baking tray.

In a large bowl, whisk together the milk, flour, herbs, spices, salt and pepper. In a seperate bowl, combine the panko crumbs and parmesan cheese.

Dip the cauliflower florets into the batter, making sure they are completely coated and then roll in the panko crumbs. I recommend doing this in batches instead of one by one. Place crumbed cauliflower on the lined baking tray and drizzle over olive oil. Bake for 30 - 40 minutes or until golden brown, turn them over half way through cooking. 

In a small bowl, mix together mayonnaise, chipotle sauce and minced garlic. Smear over tortillas and top with cauliflower and salad-y bits. Serve with wedges of lime.