• 400 g even sized cauliflower florets
  • 1 tsp garlic powder
  • 1 tsp Gregg's Rubbed Oregano
  • ¼ cup F Whitlock & Sons Chipotle BBQ Sauce
  • ½ cup buttermilk*
  • ¼ cup flour
  • 1 ¼ cups panko crumbs

  • Salsa:
  • 100 g cherry tomatoes, chopped
  • ½ small red onion, finely diced
  • Handful fresh coriander leaves, chopped
  • Lemon juice, to taste

  • Vegetable oil for shallow frying
  • 4-6 soft tacos
  • Extra F Whitlock & Sons Chipotle BBQ Sauce
  • 1 cup each thinly sliced red cabbage and lettuce
  • 2 Tbsp sour cream
  1. Bring a large pan of water to the boil. Add cauliflower florets and blanch for 2 minutes. Drain. Refresh in cold water and drain again. Pat dry with paper towels or clean tea towel to remove any excess water. Set aside.
  2. In a bowl put garlic powder, Gregg’s Rubbed Oregano, F Whitlock & Sons Chipotle BBQ Sauce, buttermilk and flour. Mix together until smooth.
  3. Put the panko crumbs on a tray. Dip the cauliflower florets into the sauce mix then coat in the crumbs. Place on a tray. Refrigerate until ready to cook.
  4. To make the salsa: Mix the tomatoes, red onion and coriander together with a squeeze of lemon juice. Refrigerate until ready to use.
  5. Pour enough vegetable oil into a pan to a depth of 2 cm. Heat oil. Shallow fry the coated cauliflower florets over medium heat for 2-3 minutes, turning during cooking until golden and hot. Remove from the oil and put on a tray lined with paper towels, to absorb any excess oil.
  6. To assemble the tacos: Heat the tacos, according to packet directions. Spread a taco with Chipotle BBQ Sauce. Scatter over sliced red cabbage and lettuce. Top with the cooked cauliflower and the tomato salsa mix. Spoon a little sour cream on top. Roll and serve.

* To make your own buttermilk add ½ Tbsp lemon juice or ½ Tbsp white vinegar to ½ cup whole milk. Allow to stand until it thickens.

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