Spicy Cauliflower Tacos with Slaw and Sweetcorn

Preheat oven to 180C. Remove the husks and silk from the sweetcorn cob, cut the cob in half. Chop the cauliflower into small florets. Shred the red cabbage and grate the carrot. Pick coriander leaves, discarding the stems, and roughly chop.

Place cauliflower in microwave for 2 minutes to soften. In a bowl mix an egg and ¹⁄₂ the chipotle mayo, then add cauliflower and mix to coat. Place panko bread crumbs in a large zip-lock bag, add cauliflower and shake to coat in the panko. Place on a lined baking tray and into the oven for 20 minutes or until golden.

Tip! You could boil the cauliflower for 5 minutes if you don't have access to a microwave. You can roll the cauliflower in the panko if you don't have a bag available. Use 2 oven trays if needed.

Place the corn in foil, dot with butter, season with salt and pepper and bake in the oven for 10-15 minutes.

Mix red cabbage, carrot and half the coriander together in a bowl and season well with salt and pepper. Add the lime juice and mix well.

Heat flour tortillas, one at a time, grill 30 seconds - 1 minute per side until warmed through, cool slightly. You can also microwave the tortillas for 30 seconds, they just need to be warm.

Put a dollop of the remaining chipotle mayo on each taco. Top with slaw, cauliflower nuggets and remaining corriander. Drizzle hot sauce (to taste) over each taco. Serve tacos with corn cobs on the side.

Tip! Don't be afraid of the hot sauce, it really elevates the dish

Preheat oven to 180C. Remove the husks and silk from the sweetcorn cob, cut the cob in half. Chop the cauliflower into small florets. Shred the red cabbage and grate the carrot. Pick coriander leaves, discarding the stems, and roughly chop.

Place cauliflower in microwave for 2 minutes to soften. In a bowl mix an egg and ¹⁄₂ the chipotle mayo, then add cauliflower and mix to coat. Place panko bread crumbs in a large zip-lock bag, add cauliflower and shake to coat in the panko. Place on a lined baking tray and into the oven for 20 minutes or until golden.

Tip! You could boil the cauliflower for 5 minutes if you don't have access to a microwave. You can roll the cauliflower in the panko if you don't have a bag available. Use 2 oven trays if needed.

Place the corn in foil, dot with butter, season with salt and pepper and bake in the oven for 10-15 minutes.

Mix red cabbage, carrot and half the coriander together in a bowl and season well with salt and pepper. Add the lime juice and mix well.

Heat flour tortillas, one at a time, grill 30 seconds - 1 minute per side until warmed through, cool slightly. You can also microwave the tortillas for 30 seconds, they just need to be warm.

Put a dollop of the remaining chipotle mayo on each taco. Top with slaw, cauliflower nuggets and remaining corriander. Drizzle hot sauce (to taste) over each taco. Serve tacos with corn cobs on the side.

Tip! Don't be afraid of the hot sauce, it really elevates the dish