Random, But Incredibly Good Cauliflower Tacos

These came about like all good recipes do, using up bits and bobs in the fridge and pantry. I get they're a little random, but my goodness are they good! The different textures and flavours somehow marry perfectly, you'll be congratulating yourself (or the cook) at making $8 a pop tacos at home. Woo!



  1. Pre-heat your oven to 220C (430F). Mix the rice flour, chickpea flour, milk, water and spices together with a whisk until smooth to form a batter. Pop the breadcrumbs into a seperate bowl. Dip the florets into the batter, tap off any excess, then coat in the breadcrumbs. Lay on a lined baking tray and repeat with all the cauliflower florets. Drizzle oil over all of the florets and bake in the pre-heated oven for 10 mins. Turn over, drizzle with a little more oil and bake for another 10 minutes.
  2. Make the crispy onions by tossing the slices in the flour to coat. Heat 1/2 cm (very generous glug) of light-flavoured vegetable oil in a fry pan. Once hot add a handful of the onions. Let crisp up (with minimal fussing), toss once to crisp up on the other side. Transfer the onions to a plate lined with paper towel. Repeat with all the onions.
  3. Place the corn tortillas in the oven for a couple of minutes to warm up.
  4. To assemble, spread a little cashew cheese and pesto onto the tortilla, then add some lettuce leaves, cucumber, avocado, crispy cauliflower, crispy onion and micro-greens (if using). Then finish with a squirt of aioli. Eat up! So good.

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