BUFFALO CAULIFLOWER TACOS

Makes 12

12 Farrah’s Taco Tortillas

Buffalo Cauliflower:
1 cauliflower, chopped into florets
1 cup flour
1 cup buttermilk
1 cup hot sauce
1-2 cups oil (for frying)
Salt and pepper to season

Slaw:
1 cup red cabbage, shredded
1 cup lettuce, shredded

Salsa:
2 tomatoes, finely chopped
½ red onion, finely chopped
½ cup coriander, finely chopped
Juice from 1 lime

Serve with sour cream and coriander

Mix together buttermilk, ½ cup of hot sauce and cauliflower florets in a bowl. Let marinate for 20 minutes in the fridge. Season with salt and pepper.

In a medium sized pot, heat oil ready for frying.

Put the flour in a large bowl. Remove cauliflower from buttermilk and gently toss in the flour mixture. Dip cauliflower back into buttermilk mixture and then again in the flour so they are double coated.

Place cauliflower into the hot oil and fry until golden brown (about 5 minutes). Depending on your pot size, you may need to do this in small batches. Once all cauliflower is cooked, gently toss in a big bowl with remaining hot sauce (or you can choose to drizzle this on top at the end).

To make the salsa, mix together the tomatoes, red onion, coriander and lime juice.
Assemble tacos with slaw, buffalo cauliflower, and salsa. Serve with sour cream, coriander and additional hot sauce.