I don’t know about you but sometimes I just want something with a tonne of flavour that isn’t too complicated or too heavy to eat.

I am obsessed with chilli at the moment and cannot get enough of I put it on absolutely everything.

I had some cauliflower to use up that had been hanging around in the bottom of the fridge with an almost over ripe avocado and some salsa I had made the other day. These are so easy to do its just a bunch of extra things from the pantry and you’re good to go.

I did these in the air fryer, but if you don’t have one they will be just as awesome done in the oven.


Serves 2

1/2 head of cauliflower broken into florets
2 tablespoon of milk or milk of your choice
2 tablespoons cornflour or tapioca flour
1 teaspoon chipotle chilli powder
1 teaspoon smoked paprika
1 teaspoon chilli powder
1 teaspoon garlic powder
salt and pepper
corn tortillas
slices of avocado
chilli sauce or sour cream


1 small cucumber diced
1 small tomato seeds removed and diced
1 jalapeno chilli diced
1 handful of chopped coriander
pinch of salt
dash of olive oil


  1. Preheat oven to 180c if using otherwise preheat your air fryer on 185 for 5 mins
  2. In a bowl mix together the spices, milk, cornflour, salt and pepper and add in the cauliflower, mix really well to coat.
  3. To make the salsa, place all the diced ingredients into a bowl and season to taste, add in extra chilli or coriander if needed.
  4. Add the cauliflower into the air fryer and cook for 16 mins , or if using the oven cook for around 20 mins or until the cauliflower is crispy.
  5. While the cauliflower is cooking, warm up the tortillas and slice up the avocado.
  6. Once the cauliflower is cooked, assemble your tacos how you like them and eat.

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