Crispy Cauliflower Tacos with Spiced Japanese Slaw
A modern Japanese take on soft tacos, our Crispy Cauliflower Tacos with Spiced Japanese Slaw recipe incorporates a unique spiced coleslaw mixed with a 7 spice…
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Skillet
- Tongs
- Measuring spoon
- Spoon
- Paper towel
- Zip-top bag
- Kitchen towel
- Aluminum foil
- Refrigerator
- Plate
Ingredients
- ½ Chinese cabbage (about 4 cups, finely shredded)
- 1 large carrot (about 1 cup, grated)
- 4 radishes (about 1 cup, very thinly sliced (on a mandoline if available))
- 2 spring onions (thinly sliced)
- 2 tsp brown sugar
- 1/3 cup Obento Rice Wine Vinegar
- 1 tsp Yeo’s Pure Sesame Oil
- ½ tsp sea salt
- 1 tbsp S&B Nanami Togarashi (Assorted Chili Pepper)
- 1 large head cauliflower (about 600g, cut into florets)
- ½ cup rice flour
- 3/4 cup Kewpie Mayonnaise Sriracha Flavour (plus extra to serve)
- 1 cup Obento Panko Breadcrumbs
- vegetable oil (for shallow frying)
- 10 mini (15cm) wheat tortillas
- 1 avocado, (sliced)
- fresh coriander (chopped, to serve)
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