2 Cauliflowers, leaves removed

125 g (0.75 cups) Greek yoghurt

2 tbsp Water

2 tsp Sweet smoked paprika

2 tsp Cumin

75 g (3 oz) Breadcrumbs

Sea salt and black pepper, to taste

1/2 Red cabbage, finely sliced

1 Red onion, thinly sliced

1 Avocado, sliced

8 Small tortilla wraps

4 tbsp Sweet chilli sauce

2 tbsp Mayonnaise

1 Lime, juice and zest

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Preheat the oven to 200℃ fan/220℃/Gas Mark 7/400℉.
Break the cauliflower into small, bite-sized florets.
In a large bowl or container, mix the yoghurt, water, paprika, and cumin until smooth.
Add the cauliflower pieces, close the lid, and shake or stir until evenly coated.
Add the breadcrumbs, season with salt and black pepper, and shake again to coat thoroughly.
Spread the coated cauliflower evenly on a baking sheet and bake for 40–45 minutes, turning halfway, until golden and crispy.
Meanwhile, prepare the dressing by combining sweet chilli sauce, mayonnaise, lime juice, and zest in a small bowl.
Finely slice the red cabbage and onion, and slice the avocado.
Warm the tortillas in the oven (wrapped in foil for 5 minutes) or lightly char them over an open flame.
Assemble the tacos by layering cabbage, onion, and avocado in each wrap, then topping with crispy cauliflower and drizzling with sweet chilli mayo.
Serve immediately and enjoy while warm.

For a vegan version, use plant-based yoghurt and mayonnaise.

Use panko breadcrumbs for extra crunch.

Air fry the cauliflower at 190℃ for 15–20 minutes for an even crispier texture.

Add chili powder or chipotle sauce for extra spice.

Store leftover cauliflower in the fridge for up to 3 days and reheat at 180℃ for 10 minutes to crisp again.

Keep wraps and salad separate until serving for the freshest texture.