Ingredients

Method

• 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

Ingredients

1. 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.
2. 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.
3. 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.
4. Blend all the guacamole ingredients and serve with the toasted wraps, grilled avocado, crunchy cauliflower, BBQ sauce, pickled onions and fresh coriander.
5. 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.
6. For a vegan dish, omit the BBQ sauce.

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