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Buffalo cauliflower tacos

Name: Buffalo cauliflower tacos
Cook time: 30 min
Yield: 4
Cuisine: North America

with blue cheese crema and apple slaw

Ready in around 30 mins

RECIPE FACT:

Buffalo sauce has its origins in Buffalo, New York and is credited to Teressa Bellissimo, who in 1964, cooked leftover chicken wings in a hot sauce and butter mixture and served them with a blue cheese dressing and celery sticks as a late-night snack for her son and his friends.

Nutritional Info:

Energy: 3,117kJ (745kcal)
Protein: 20g
Carbohydate: 92g
Sugars: 38g
Fat, total:38g
Saturated:9g
Sodium:2,111mg
Contains:Eggs, Gluten, Milk, Soy, Sulphites, Walnuts, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. 1. TO ROAST THE CAULIFLOWER:
Line an oven tray with baking paper. Cut the cauliflower into bite-sized pieces and place in a bowl with the cornflour or flour. Season with salt and toss to coat. Place the cauliflower on the tray, drizzle with oil and bake for 15 mins. Remove the cauliflower from the oven, pour over the buffalo sauce, toss to coat and bake for a further 5-10 mins or until the cauliflower is soft and sticky. For extra char, switch the oven setting to grill for the last 1-2 mins of cooking.
2. 2. TO HEAT THE WHOLEMEAL TORTILLAS:
Frying pan method (preferred): Place a dry frying pan over a high heat. Warm each wholemeal tortilla for 30-60 secs on each side. Place on a plate and cover with tin foil as you go to keep them warm. Oven method: wrap the wholemeal tortillas in tin foil and place in the oven for 4-5 mins to heat. This can be done at the same time as the cauliflower, toward the end of its cooking time.
3. 3. TO PREPARE THE APPLE SLAW:
Finely chop the Italian parsley, including the stalks. Cut the apples into quarters, remove the core and thinly slice then add to the bowl with the coleslaw and the parsley. Just before serving, pour over the honey mustard dressing, season with salt and toss to combine.
TO SERVE:
Place a spoonful of apple slaw into each tortilla and top with the buffalo cauliflower. Dollop with blue cheese crema and sprinkle over candied walnuts. Serve extra slaw on the side.