Crispy cajun cauli tacos and slaw

If you've got time to get ahead, marinate the cauliflower florets in the spiced yogurt mixture for a few hours, before coating and cooking to crunchy perfection

Ingredients

Instructions

1. Preheat the oven to 200°C/gas 7 with a baking tray inside to get hot, or heat an air fryer to 200°C.
2. Break the cauliflower into chunky bite-size florets then toss with 100 g yogurt, 1½ tablespoons of Cajun spice and seasoning in a bowl, to coat.
3. Rub ½ tablespoon of Cajun spice and the oil into the crumbs then add the cauliflower florets and toss until coated. Spread out on the hot baking tray or tip into the air fryer basket and cook for
   20-25 minutes until crisp, golden and tender, stirring or shaking halfway through.
4. Using the same bowl that you used previously for coating the cauliflower in yogurt, mix the lime zest and juice with 60 g yogurt and half the chopped coriander. Coarsely grate in the carrot, finely shred the cabbage and mix in with some seasoning to make the slaw. Stir the rest of the coriander through the salsa.
5. Warm the tortillas following pack instructions. Serve with the crispy cauliflower, the slaw and salsa plus extra yogurt, to assemble into tacos as you eat.

Nutrition