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  • Cauliflower 1 kg
  • Flour 250 g
  • Salt and Pepper, to taste
  • Soy milk 500 ml
  • Panko breadcrumbs 250 g

Green Mango Slaw

  • Red cabbage, julienned 200 g
  • Green mango, julienned 200 g
  • Coriander, chopped 80 g
  • White Wine Vinegar 100 ml
  • Salt and Pepper, to taste



  • Tortillas 30 x
  • Mixed leaf lettuce 200 g

To Serve

  • Coriander leaves 100 g
  1. Cauliflower

    • Blanch the cauliflower florets for 2 minutes.
    • Whisk flour with salt & pepper. Stir in soy milk. Batter should be slightly thinner than pancake batter. Toss florets in batter.
    • Allow excess batter to drip off, then coat in panko breadcrumbs.
    • Deep-fry cauliflower at 190 degree Celsius until crispy & golden, then season.
  2. Green Mango Slaw

    • Mix the red cabbage, mango and coriander and toss with white wine vinegar. Season to taste with salt and pepper.
  3. Mayonnaise

  4. Tacos

    • Warm the tortillas. Fill each tortilla with shredded lettuce, green mango slaw and fried cauliflower.
  5. To Serve

    • Drizzle with Sriracha mayonnaise and garnish with coriander. Serve 3 tacos per portion.

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