Crispy Cajun cauli tacos and slaw
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Crispy Cajun cauli tacos and slaw
If you’ve got time to get ahead, marinate the cauliflower florets in the spiced yogurt mixture for a few hours, before coating and cooking to crunchy perfection
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
561Kcal
Fat
19gr
Saturates
7gr
Carbs
71gr
Sugars
24gr
Fibre
13gr
Protein
19gr
Salt
3.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 400g cauliflower
- 160g natural Greek- style yogurt*, plus extra
- 2 tbsp Cajun spice
- 1 tbsp vegetable oil
- 50g panko crumbs
- zest and juice ½ lime
- 2 tbsp chopped coriander
- 1 carrot, peeled
- 100g white or green cabbage
- ½ x 300g jar salsa
- 6 white corn mini tortillas, or similar
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7 with a baking tray inside to get hot, or heat an air fryer to 200°C.
- Break the cauliflower into chunky bite-size florets then toss with 100g yogurt, 1 ½ tablespoons of Cajun spice and seasoning in a bowl, to coat.
- Rub ½ tablespoon of Cajun spice and the oil into the crumbs then add the cauliflower florets and toss until coated. Spread out on the hot baking tray or tip into the air fryer basket and cook for 20-25 minutes until crisp, golden and tender, stirring or shaking halfway through.
- Using the same bowl that you used previously for coating the cauliflower in yogurt, mix the lime zest and juice with 60g yogurt and half the chopped coriander. Coarsely grate in the carrot, finely shred the cabbage and mix in with some seasoning to make the slaw. Stir the rest of the coriander through the salsa.
- Warm the tortillas following pack instructions. Serve with the crispy cauliflower, the slaw and salsa plus extra yogurt, to assemble into tacos as you eat. *If vegan or dairy-free, use a plant-based yogurt.
