BUFFALO WING-STYLE CAULIFLOWER TACOS

“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.”

Serves 4

EASY

Preparation: 30 minutes Cooking: 40 minutes

flour 120 g almond milk 1 cup

Woolworths fajita spice 1 x 50 g box

panko crumbs 100–150 g

Woolworths cauliflower florets 700 g smoked paprika 1–2 T canola oil 1–2 cups, for frying Woolworths Napa Jack BBQ sauce, for serving sea salt and freshly ground black pepper, to taste ripe avocados 2, halved and chargrilled Woolworths multiseed wraps 4, toasted fresh coriander, for serving

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

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

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. HEALTH-CONSCIOUS, DAIRY-FREE

WINE: Woolworths Bellevue

Pinotage 2017

Suspend corn tacos from your oven’s racks to ensure they

bake evenly”