Crispy Fried Cauliflower Tacos

Name: Crispy Fried Cauliflower Tacos
Yield: 10
Ingredients: 1.0kg Cauliflower; 250.0g Panko crumbs; 500.0ml Soy milk; 250.0g Flour; 200.0g Red cabbage, julienned; 200.0g Green mango, julienned; 80.0g Coriander, chopped; 100.0ml White wine vinegar; 0.0 Salt; 0.0 Pepper; 200.0g HELLMANN'S Vegan Mayonnaise 2.4kg; 80.0g Sriracha sauce; 30.0x Tortillas; 200.0g Mixed shredded lettuce; 100.0g Coriander leaves

This vegan recipe makes sure modern diners don't miss out on this popular Mexican dish. We're filling our tacos with crispy cauliflower florets, a mango & cabbage slaw, a drizzle of Sriracha mayo, and topping it all off with fresh coriander.

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What you need

Cauliflower 1.0 kg
Panko crumbs 250.0 g
Soy milk 500.0 ml
Flour 250.0 g
Red cabbage, julienned 200.0 g
Green mango, julienned 200.0 g
Coriander, chopped 80.0 g
White wine vinegar 100.0 ml
Salt
Pepper
HELLMANN'S Vegan Mayonnaise 2.4kg 200.0 g
HELLMANN'S Vegan Mayonnaise 2.4kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Sriracha sauce 80.0 g
Tortillas 30.0 x
Mixed shredded lettuce 200.0 g
Coriander leaves 100.0 g

Mexican

American

Casual Dining

Cafe/Takeaway

Vegetables

Tacos

Main Meals

Snacks & Sides

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Cauliflower
- Blanch the florets for 2 minutes.
- Whisk together flour, salt and pepper. Stir in soy milk. The batter should be slightly thinner than pancake batter.
- Toss the florets in batter. Allow excess batter to drip off, then coat in panko crumbs.
- Deep-fry florets at 190°C until crispy and golden brown. Season and set aside.
Slaw
- Mix green mango and red cabbage.
- Toss with white wine vinegar. Season to taste. Set aside.
Sriracha Mayo
- Whisk together HELLMANN'S Vegan Mayonnaise and Sriracha sauce.
- Transfer to a squeeze bottle and refrigerate until needed.
To Assemble
- Warm the tortillas and fill each with shredded lettuce, mango and cabbage slaw, and fried cauliflower florets.
- Drizzle with Sriracha mayo and garnish with coriander. Serves 3 tacos per portion.