Crunchy cauliflower tacos with coriander & lime mayo

“These tacos are a family favourite, and they’re also great for parties, as ‘fakeaways’ or a way to get your kids to eat more veggies. I tell my kids it’s crispy chicken and they’re yet to question me (they’re only three and five).” – Olivia Galletly

Serves 4-5

Crunchy Cauliflower Florets 

1 small cauliflower 

1 cup plain flour 

1½ tsp ground cumin 

1 tsp dried oregano 

1 tsp smoked paprika 

½ teaspoon garlic powder 

¼ tsp chilli powder 

¼ tsp turmeric powder 

1 tsp table salt 

cracked pepper 

300ml whole-fat milk 

2 cups panko crumbs 

5 tbsp neutral oil, such as canola or vegetable oil 

Coriander & Lime Mayo 

1 cup good-quality mayonnaise 

2 cups roughly chopped coriander stalks and leaves 

1 green chilli, thinly sliced 

1 clove garlic, finely chopped 

¼ tsp finely grated lime zest 

2 tsp lime juice 

¼ tsp table salt 

To serve 

12–15 flour tortillas 

3 cups shredded cabbage 

1 cup fresh coriander leaves 

lime wedges 

chipotle or other hot sauce

Preheat the oven to 180ºC fan-bake or 200ºC regular bake and line 1–2 oven trays with baking paper. 

Cut the cauliflower into bite-sized florets. 

In a large bowl, whisk together the dry crunchy cauliflower ingredients, apart from the panko crumbs. Add the milk and whisk until smooth. 

Place the panko crumbs in another large bowl. 

Take a large handful of the cauliflower florets and drop them into the wet batter. Stir them around until they’re completely coated. 

Use tongs or a fork to transfer the cauliflower into the panko crumbs, allowing any excess batter to drip off. Toss the pieces until they’re coated in crumbs, then place them on the lined oven tray with a little space between each floret. Repeat with remaining cauliflower. 

Drizzle the cauliflower with 3 tablespoons oil then place in the oven. Cook for 20 minutes then, using tongs, turn the florets over. If you have used 2 trays, switch the trays over. Drizzle over the remaining 2 tablespoons oil and cook for a further 15–20 minutes or until the florets are golden and crunchy. 

While the cauliflower is cooking, make the coriander mayo. Using a food processor or immersion blender, blitz together the mayo ingredients until smooth. 

To serve, lightly toast the tortillas in a dry frypan over a medium heat. 

Smear the tortillas with a generous amount of mayo, then add shredded cabbage and crispy cauliflower. Finish with coriander leaves, and serve with lime wedges and hot sauce.

Images and text from The Hungry Cook by Olivia Galletly, published by Allen & Unwin, RRP $45. Food images © Olivia Galletly. Cover and lifestyle images © Manja Wachsmuth.