IN THE KIT
12 ozcauliflower florets
6 ozGF flour
6 ozGF panko
1 ozZesty house blend
6 ozhot sauce
2 ozcabbage/2 oz carrot blend
6 ozcorn tortillas
10 ozsweet potatoes
2 ozslaw dressing
6 ozranch avocado sauce
Salt & pepper
Kitchen Items Needed
Baking sheet lined with aluminium foil for cauliflower
Baking sheet or oven safe dish for sweet potatoes
2 large bowls
Cutting board & knife
Preheat oven to 425°F;
Place hot sauce in a large bowl;
Cut cauliflower into small bite size florets;
Cut the sweet potatoes lengthwise into 1-inch-wide wedges;
Thinly slice the cabbage;
Remove leaves from stem & roughly chop cilantro;
Line a sheet pan (or two depending on size) with aluminium foil;
Spread panko on plate.
Place potatoes on sheet pan or oven proof dish. Drizzle with olive oil & season Zesty house blend; toss to coat. Arrange potatoes in an even layer, skin side down. Roast 25 to 30 minutes, or until browned & tender when pierced with a fork. Remove from the oven.
Whisk flour, milk, salt, pepper, & garlic powder. Dip cauliflower pieces in the batter, let excess drip off. Dip in panko, ensuring it is coated well. Place on parchment-lined baking sheet. Bake on an upper rack for 20 minutes until crisped & browned.
In a medium bowl toss cabbage, carrots & slaw dressing together. Season with salt & pepper, place in fridge.
Remove from the oven, gently toss the baked cauliflower in a bowl with the hot sauce. Set back in the oven for a further 10 minutes.
Warm a skillet over medium heat. Add corn tortillas & heat on each side for about 1 minute until slightly browned. Repeat for each tortilla, wrap in aluminium foil to keep warm.
Fill each tortilla with slaw, cauliflower, a drizzle of avocado crèma, & cilantro. Serve with roasted sweet potato wedges & leftover sauce.