Name: Bang bang cauliflower tacos
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 12
Ingredients: 150g flour; 2 tsp smoked paprika; 250ml milk; 200g panko breadcrumbs; 1 large cauliflower cut into bite-size florets (500g prepared weight); 100g sweet chilli sauce; 2 tbsp sriracha; 1 tsp soy sauce; 2 tsp lime juice; 1 Little Gem lettuce shredded; 4 spring onions sliced; 2 tomatoes finely chopped; ½ small bunch of coriander chopped; 1 chilli finely chopped (optional); 10-12 tortilla wraps warmed, and lime wedges

150g flour
2 tsp smoked paprika
250ml milk
200g panko breadcrumbs
1 large cauliflower
cut into bite-size florets (500g prepared weight)

For the bang bang sauce

100g sweet chilli sauce
2 tbsp sriracha
1 tsp soy sauce
2 tsp lime juice

To serve

1 Little Gem lettuce
shredded
4 spring onions
sliced
2 tomatoes
finely chopped
½ small bunch of coriander
chopped
1 chilli
finely chopped (optional)
10-12 tortilla wraps
warmed, and lime wedges

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Mix the flour, paprika, a large pinch of salt and a grinding of black pepper together in a bowl, then whisk in the milk to make a smooth batter. Tip the breadcrumbs onto a shallow plate or tray. Quickly dip each cauliflower floret into the batter, then coat in the breadcrumbs and put on a non-stick baking tray. Continue until all of the florets have been coated. Bake for 30-40 mins until golden and crisp. Meanwhile, combine all the sauce ingredients and keep chilled until needed.
step 2
Cool the cauliflower slightly, then tip into a large bowl. Drizzle over the sauce and toss to coat. To assemble, stuff the cauliflower, lettuce, spring onions, tomatoes, coriander and chilli into the tortilla wraps and serve with lime wedges on the side, or have guests assemble their own.