Parsnip rösti with harissa, feta & caramelised red onions
Choose starchy potatoes like Maris Piper or King Edward to ensure the parsnip rösti hold together. Enjoy with caramelised red onions, harissa and feta
Bang bang cauliflower tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10 - 12
Skip to ingredients
- 150g flour
- 2 tsp smoked paprika
- 250ml milk
- 200g panko breadcrumbs
- 1 large cauliflowercut 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 lettuceshredded
- 4 spring onionssliced
- 2 tomatoesfinely chopped
- ½ small bunch of corianderchopped
- 1 chillifinely chopped (optional)
- 10-12 tortilla wrapswarmed, and lime wedges
Nutrition: Per serving (12)
- kcal222
- fat5glow
- saturates2g
- carbs37g
- sugars8g
- fibre4g
- protein7g
- salt0.9g
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.
