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Bulgur wheat and honey-roasted parsnip salad

Carrot recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

Sautéed baby greens

Asparagus recipes

Sautéed baby greens

45 minutes

Smoky paprika-and-tomato baked barley and beans

Grain recipes

Smoky paprika-and-tomato baked barley and beans

4 hours

Chargrilled Asian-style brinjals with noodles

Brinjal recipes

Chargrilled Asian-style brinjals with noodles

40 minutes

Creamy tomato and harissa lentils with brinjals

Lentil recipes

Creamy tomato and harissa lentils with brinjals

30 minutes

Baby marrow and fennel salad

Vegetarian recipes

Baby marrow and fennel salad

35 minutes

Cumin-spiced cauliflower with roast tomatoes

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Golden soup

Butternut recipes

Golden soup

30 minutes

Roast pumpkin wedges with swiss chard and quinoa pilau

Vegan recipes

Roast pumpkin wedges with swiss chard and quinoa pilau

30 minutes

Olive-flecked pasta

Great value

Olive-flecked pasta

15 - 20 minutes

Banana-and-almond muesli bowl

Breakfast recipes

Banana-and-almond muesli bowl

Buffalo wing-style cauliflower tacos

Cauliflower recipes

Buffalo wing-style cauliflower tacos

40 minutes

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Buffalo wing-style cauliflower tacos

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

120 g flour
1 cup almond milk
1 x 50 g box Woolworths fajita spice
100–150 g panko crumbs
700 g Woolworths cauliflower florets or Fioretto
1–2 T smoked paprika
1–2 cups canola oil, for frying
Woolworths Napa Jack BBQ sauce, for serving
sea salt and freshly ground black pepper, to taste
2 ripe avocados, halved and chargrilled
4 Woolworths multiseed wraps, toasted
fresh coriander, for serving

For the pickled onions:

1 cup red wine vinegar
1 T caster sugar
½ lime, juiced
1 t peppercorns
2 red onions, cut into wedges
10 radishes, sliced

For the guacamole:

2 avocados, stoned and chopped
15 g coriander, chopped
2 lemons, juiced
1 clove garlic, crushed
1 green chilli, sliced
sea salt and freshly ground black pepper, to taste

Method

Whisk the flour, almond milk, ¼ cup water, half the fajita spice and a good pinch of salt. Combine the remaining fajita spice with the panko crumbs.
Dip the cauliflower into the batter to coat, shaking off any excess, then roll in the spiced panko crumbs. Fry in batches in the oil until golden and crunchy. Drain on kitchen paper.
To make the pickled onions, bring the red wine vinegar, caster sugar, lime juice and peppercorns to the boil. Remove from the heat, add the onions and radishes and allow to stand until cool.
Blend all the guacamole ingredients and serve with the toasted wraps, grilled avocado, crunchy cauliflower, BBQ sauce, pickled onions and fresh coriander.
Cook's note: This is a great, flavour-packed veggie option. These spicy cauli-nuggets are the new veggie buffalo wing! Delicious with the creamy, zesty guacamole and pink pickled onions. Suspend corn tacos from your oven’s racks to ensure they bake evenly.
For a vegan dish, omit the BBQ sauce.

Browse more taco recipes here.