perfect for taco Tuesday
CRISPY CAULIFLOWER
Preheat the oven to 200C.
1 cauliflower (cut into small florets)
1 cup panko breadcrumbs (or regular)
1 tsp of cumin
1 tsp of paprika
1 tsp garlic powder
1/2 tsp of turmeric
1/2 tsp of salt
1 tbsp of coconut oil (or other)
1 tbsp of peanut butter
1 tbsp of maple syrup
2 tbsp soy sauce
1 tsp sriracha
Mix everything together and place the spicy cauliflower florets on a baking sheet with baking paper. Cook them for 30 minutes, after 15 minutes turn them.
YUM YUM SAUCE
½ cup mayonnaise
½ cup of Greek yogurt
1 tbsp of tomato paste
1 tsp of maple syrup
½ tsp garlic powder
½ tsp paprika
2 tbsp of water
Mix it all up. The sauce can keep up to a week in the fridge.
1 small red cabbage, cut into thin strips
2 limes
Mix the juice of one of the lemons with the cabbage. Cut the other into wedges for the tacos.
8 small corn tacos
Optional: jalapeños or cilantro
Heat your corn cakes in a pan (ideally). Put a little red cabbage on the galette, a few cauliflower florets, a little sauce, a few jalapeños or coriander leaves and voila.