Crispy cauli bites in tacos with slaw, sweet chilli mayo & lime

Prep Time: 10

Cook Time: 12

Total Time: 20

Servings people

Appliance/Function:

Preheat the oven to 200°C fan-bake. Roughly chop the cauliflower stem, then cut the head into small florets. Whisk the egg in a bowl. Combine the Moroccan seasoning, flour and salt and pepper in a medium-sized bowl. Put the breadcrumbs in a separate medium-sized bowl. Spray the cauliflower with oil spray, then dust the cauliflower with the seasoned flour, shake off the excess, then dip in the egg and coat in the breadcrumbs. Generously spray the cauliflower again with oil spray and put it on a lined baking tray. Cook in the oven for 12 mins, or until golden and tender.

In a large bowl whisk the oil and apple cider vinegar and season with salt. Peel and thinly slice the avocado. Add the slaw and avocado to the bowl with dressing and toss to combine.

Put the tortillas on a second lined baking tray, slightly overlapping, and place in the oven for 2-3 mins or until warmed through. (you can use a microwave instead of the oven to warm the tortillas. Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs, or until warmed through).

In a small bowl combine sweet chilli sauce and mayonnaise. Pick the coriander leaves, discarding the stems. Cut the lime into wedges.

Divide the warm tortillas among plates and spread them with the sweet chilli mayo. Fill with the slaw, avocado and cauli bites. Sprinkle with the coriander and serve with the lime wedges.