Cauliflower Tacos With Green Slaw And Spicy Grilled Pork | Donna Hay

Ingredients

• 215g can chipotle chillies in adobo sauce+
• 2 cloves garlic, crushed
• 600g pork fillet (tenderloin)
• ½ cup (140g) natural Greek-style (thick) yoghurt
• micro (baby) coriander (cilantro) leaves, to serve
• Tabasco and lime wedges, to serve
• 800g cauliflower florets
• 1 egg
• 1 cup coriander (cilantro) leaves, finely chopped
• ½ cup (70g) wholemeal spelt flour
• sea salt and cracked black pepper
• 1 teaspoon finely grated lime rind
• 200g white cabbage, shredded
• 2 Lebanese cucumbers, shredded
• 2 green onions (scallions), finely chopped