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.

In a bowl put garlic powder, Gregg’s Rubbed Oregano, F Whitlock & Sons Chipotle BBQ Sauce, buttermilk and flour. Mix together until smooth.

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.

To make the salsa: Mix the tomatoes, red onion and coriander together with a squeeze of lemon juice. Refrigerate until ready to use.

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.

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.