Crispy Cauliflower Tacos with Spiced Japanese Slaw | Asian Inspirations

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)