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For the nuggets:
For the slaw:
For the salsa:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Chop the cauliflower into nugget-sized pieces, aiming for them all to be roughly around the same size. Place in a bowl of cold water and set aside.
- Place the flour in one shallow bowl, beat the egg in a second and place the breadcrumbs in a third.
- Dredge the cauliflower pieces in the flour, then dip into the egg and finally coat in the breadcrumbs. Repeat until all cauliflower is coated. Spread the pieces out on two baking trays, leaving space in between. Spray with oil, or drizzle with olive oil.
- Place in the oven for 20 minutes until just cooked through but still retaining some bite, returning to the oven for five minutes longer if needed.
- In the meantime, stir together the red cabbage and grated carrots. Dress with the lime juice and maple syrup and season well with salt and pepper.
- In a bowl, combine the ingredients for the salsa. Season well and set aside.
- In a small bowl, stir together the ingredients for the taco sauce. Taste and add more mayonnaise, hot sauce or lime juice to suit your preference.
- Warm the tortillas, or char them by placing them on a dry pan over a high heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
- To assemble, add slaw to a tortilla. Top with cauliflower nuggets and salsa and drizzle with taco sauce. Sprinkle with some fresh coriander and serve with lime wedges.
Note: Olive oil can be used as an alternative to Olive oil spray, if you wish.
Per serving: 694kcals, 15.2g fat (3.7g saturated), 99.3g carbs (13.7g sugars), 17.1g protein, 8.5g fibre, 0.263g sodium
Top tip: If you have leftover cauliflower nuggets, you can reheat them in the oven for 10 minutes, flipping once
DinnerVeganDinnerMeat-freeVegan Dinners30-minute mealsLow-fatKidsMexicanFamily mealsCuisinesQuick and easyBudget mealsMake it HealthyVegetarian
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