Updated: Jun 18
Anyone else slightly obsessed with how many ways you can use cauliflower?! WE ARE. This recipe is so good we talk about it at least once a week. Crispy baked cauliflower with creamy avocado and sharp Reclaimed Red kraut... man what a combination!
Reclaimed Red goes great with tacos of any kind but if you're a meat-monster give this a try, you might be surprised! To make this recipe suitable for vegans swap the egg for 30ml plant-based milk mixed with 1tbsp plain flour.
This recipe serves 2 but can easily be scaled up for more as a fun assemble-your-own family dinner!
Head of cauliflower, cut into florets x 1
Large egg x 1
Smoked paprika x 1/2tsp
Black pepper x 1/4tsp
Breadcrumbs (panko is great but any will do!) x 70g
Reclaimed Red Kraut x 4tbsp
Tortillas x 4
Cheddar cheese, grated x 40g
Avocado, mashed (or blended with 2tbsp sour cream)
Tomato salsa x 4tbsp
Fresh coriander, chopped x small bunch
Pre-heat the oven to 180°C (for a fan oven, 190°C if not).
Crack the egg (or plant-based milk + flour) into a large shallow bowl or pan and whisk in the pepper and smoked paprika.
Place the breadcrumbs in a separate shallow bowl or pan and season if you wish.
Have a baking tray ready. Dip each cauliflower floret first into the egg, covering as much as possible before dipping in the breadcrumbs to coat all over. Then place on the tray.
Repeat with all the florets. Place the tray in the oven to bake for 25mins or until the florets are soft on the inside with a golden crust.
While these are baking prepare the toppings - grate the cheese, mash the avocado (or blend with sourcream if using) and chop the coriander.
Remove the florets from the oven and place on a serving plate so that each person can help themselves to a tortilla with whatever fillings they like, topped off with Reclaimed Red Kraut
Get it down ya!!