Crispy Cauliflower tacos VG, GF

Prep: 20 minutes Cook: 30 minutes Serves 4 People

Ready. Steady. Cook!

  1. Chop up cauliflower into small florets.
  2. Combine batter ingredients. Dry ingredients first then slowly adding water.
  3. Heat up a deep pot with the oil to create a deep fry.
  4. Once oil is heated (you can test by dropping a small drop of the batter into the oil, if it sizzles its ready) drop each floret into the batter and then into the oil. Once the floret is slightly brown you can remove it with a slotted spoon.
  5. continue until all the florets are done.
  6. Place the sauce ingredients into a blender. Blend until smooth.
  7. Dice salsa ingredients into small chunks and toss together.
  8. Add juiced lemon and parsley. Season with salt and pepper to taste.
  9. Heat up your Diego’s tortillas. Refer to packet for heating instructions.
  10. Assemble your taco with a warm Diego’s tortilla, a few pieces of cauliflower, some salsa and drizzle with sauce.
  1. 1pkt of corn or flour Diego’s tortillas

  2. ½ a cauliflower

  3. 1 ½ cups of vegetable oil (or preferred oil for frying)

  4. batter

  5. ½ cup of corn flour

  6. 1 cup of chickpea flour

  7. ½ tsp each of salt and pepper

  8. 1 tsp each of paprika, oregano and garlic powder

  9. ½ cup of water

  10. sauce

  11. 3/4 cup of cannelloni beans

  12. 1 lemon juiced

  13. 1/3 cup of water

  14. salt and pepper to taste

  15. 3 pieces of chipotle peppers

  16. salsa

  17. 1 cucumber

  18. 1 avocado

  19. 1 lemon juiced

  20. 1/4 of a red onion

  21. ½ a bunch of chopped parsley

  22. 6 small radishes

Tip: Make a second taco in advance so you don't miss out. These are sure to be popular!

Featured
Ingredients

5-7 Hutchinson St,
Burleigh Heads Qld 4220 Australia

Phone: 1800 357 077

Outside of Australia: +61 (0)7 5593 5233

Get
in touch

Contact