K-F-Cauli Tacos

Nutrition per serve

Ingredients

• 250g cauliflower
• 1bunch coriander
• 1pcs lime
• 10g country seasoning
• 40g panko breadcrumbs
• 200g cabbage
• 1pcs avocado
• 1pcs jalapeno chilli
• 6pcs flour tortillas
• 50g smoky aioli
• 1pcs egg
• 15ml plain flour
• 1pcs olive oil spray
• 10ml extra virgin olive oil
• 5ml white or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting. (To speed up ripening, put the avocado in a paper bag with a banana and loosely close, then leave on the kitchen bench for a day or two.) Preheat the air fryer to 200C (see cooking tip). Coarsely chop the cauliflower stem, then cut the head into small florets. Pick the coriander leaves, discarding the stems. Cut the lime into wedges.
2. Step 2 — Crumb cauliflower
   Whisk 1 egg in a bowl. Combine the country seasoning and 1 tbs flour in a shallow dish. Put the breadcrumbs in a separate shallow dish. Dust the cauliflower with the seasoned flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
3. Step 3 — Air-fry cauliflower
   Generously spray the cauliflower with olive oil and put in the air-fryer basket. Air-fry the cauliflower for 12 mins or until golden and cooked through.
4. Step 4 — Prep slaw and dressing
   Meanwhile, shred the cabbage. Thinly slice the avocado and jalapeno, removing the jalapeno seeds if less heat is desired (jalapeno is mild; you can omit it and serve it at the table instead). Whisk 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl and season with salt.
5. Step 5 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (If preferred, you can use a pan instead of the microwave to warm the tortillas. Heat a large frypan over medium-high heat. One at a time, warm the tortillas in the pan for 30 secs each side until softened. Keep warm covered with a clean tea towel.)
6. Step 6 — Assemble and serve
   Add the cabbage and jalapeno to the dressing and toss to combine. Divide the tortillas among plates and spread with the aioli. Fill with the slaw, avocado and cauliflower. Scatter with the coriander and serve with the lime wedges.

Allergens

Egg, Gluten, Wheat, Sulphites