The Dinner Planner


Crispy Cauliflower Tacos

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Servings 4


  • 1 small cauliflower - about 600 grams
  • ½ cup flour
  • ½ cup soda water
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt
  • 2 cups panko crumbs

Pico De Gallo

  • 2 tomatoes - deseed, finely diced
  • ½ red onion - finely diced
  • 1 lime - juiced
  • 2 tbsp coriander - finely chopped

Avocado Crema

  • 1 avocado
  • ¼ cup yoghurt
  • 1 lime - juiced
  • 2 tbsp coriander - finely chopped
  • 2 tbsp water

To serve

  • 4 tortillas
  • ¼ red cabbage - shredded
  • jalepeno


Crispy Cauliflower

  • Preheat oven to 200C. Cut cauliflower into small florets.
  • Place the flour and soda water in a shallow dish and the panko crumbs a baking tray. Add halt the spices to each and season with salt and pepper. MIx well to combine.
  • Pop the cauliflower into the flour and soda water mix. Toss well to coat the cauliflower evenly. Scoop the cauliflower out and drop into the panko crumbs. Toss well to coat, pressing down as needed. Bake in the oven for 15-20 minutes turning half way through.

Pico De Gallo

  • In a small serving bowl add the tomatoes, onion, coriander and lime juice. Season with salt. Add a diced jalapeno (seeds removed) if you like chilli.

Avocado Crema

  • Combine the avocado, yoghurt, coriander, lime juice and water in a blender. Blitz until creamy. Transfer to a serving bowl.

To Serve

  • Heat through the tortillas, and serve the crispy cauliflower with shredded red cabbage, pico de gallo, avocado crema and top with extra coriander, a squeeze of lime and jalapenos.

Tips and Variations

GLUTEN FREE: use corn tortillas

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