Credit: Green Chef
Strong Women
These crispy cauliflower tacos with a lime-soured cream coleslaw are the ultimate warm-weather lunch
8 months ago
2 min read
Whip up a plate of these nutritionist-approved cauli tacos to give your gut a much needed summer boost…
Tacos are a good idea all year round, but they’re especially great for August. Now’s the time you want zinging flavours, hydrating veg and finger food that can be eaten with a napkin.
These crispy cauliflower tacos tick every box. “Did you know cooked cauliflower, like cabbage, contains more water than eating it raw? Simply throw the cauliflower in the oven after seasoning, whip up the fresh coleslaw and serve,” says Green Chef’s registered nutritionist Lily Keeling. The cruciferous veg is high in fibre and antioxidants – particularly glucosinolates and isothiocyanates, both of which have been shown to slow the growth of cancer cells.
It also contains choline, an essential nutrient most of us don’t get enough of. Choline is involved in brain development, preventing cholesterol buildup in the liver, maintaining cell membrane integrity and supporting metabolic health.
Elsewhere, these tacos call for soured cream but you could use yoghurt (both are great sources of probiotics). Feel free to chuck in some chopped fresh tomatoes, red onion and pickles to boost the plant count and range of phytonutrients on offer.
Ingredients
- 1 cauliflower
- 64g vegan mayonnaise
- 50g Panko breadcrumbs
- 1 tsp Central American-style spice mix
- 1 lime
- 120g coleslaw mix
- 75 soured cream
- 1 baby gem lettuce
- 6 plain taco tortillas
- 15g sriracha
Method
1 Preheat your oven to 220°C/200°C fan/gas mark 7.
2. Remove the outer leaves from the cauliflower and cut into small florets. Put the florets into a mixing bowl.
3. Season with salt and pepper and stir in the mayonnaise, making sure the florets are well coated.
4. In another small bowl, mix the panko breadcrumbs with the Central American-style spice mix. Season the crumbs with salt and stir in a glug of oil.
6. Meanwhile, juice the lime. Add the coleslaw to a medium bowl. Squeeze in the soured cream and the lime juice. Stir to coat. Season with salt and pepper.
7. Trim the baby gem, then halve lengthways and thinly slice. Transfer to the clean bowl, toss in olive oil. Season with salt and pepper.
8. A few mins before the cauliflower is ready, put the tortillas onto a baking tray and into the oven to warm through for 1-2 mins.
Recipe and images courtesy of Green Chef
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