Bang Bang Cauliflower Tacos

• flour↗150 г g
• smoked paprika↗2 ч. л. tsp
• milk↗250 мл ml
• panko breadcrumbs↗200 г g
• large cauliflower↗1

  cut into bite‑size pieces (prepared weight 500 g)

• sweet chili sauce↗100 г g
• sriracha sauce↗2 ст. л. tbsp
• soy sauce↗1 ч. л. tsp
• lime juice↗2 ч. л. tsp
• Little Jam salad1

  grated

• green onion↗4

  sliced into rings

• tomatoes↗2

  finely chopped

• small bunch of cilantro½

  chopped

• chili↗1

  finely chopped (optional)

• 10‑12 tortillas

  warmed, plus lime wedges

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection, gas 7). In a large bowl, combine the flour, smoked paprika, a pinch of salt and a dash of black pepper, then pour in the milk and whisk with a whisk until a smooth batter forms. Place the prepared panko breadcrumbs on a shallow plate.

2. 2

   Dip each cauliflower piece (about bite‑size) quickly into the batter, coat it in panko and place on a parchment‑lined or non‑stick sheet. Bake for 30‑40 minutes until the coating is golden and crisp. While the cauliflower bakes, in a separate bowl combine the sweet chili sauce, sriracha sauce, soy sauce, lime juice and the grated Little Jam salad. Refrigerate the sauce until serving.

3. 3

   Allow the cooked cauliflower to cool slightly, transfer it to a large bowl, drizzle with the prepared sauce and gently toss so each piece is evenly coated. Fill the warmed tortillas with the cauliflower, salad, green onion, tomatoes, cilantro and, if desired, chili. Serve with lime wedges.