Crispy Cauliflower Tacos with Pickled Cabbage & Miso Black Beans

I love tacos, and these are ones I'd knock up for lunch. You can meal prep a lot of what goes in the wraps, the beans and pickled cabbage both keep well, so it's really just the cauliflower that needs frying fresh when you're ready to eat. The black beans bring a decent hit of protein and fibre, the miso and tomato paste give them a savoury depth that makes them taste like they've been simmering for hours when really it's five minutes, and the pickled cabbage cuts through the richness of the fried cauliflower so nothing feels too heavy.

Why it's nutritionally good

• A solid source of protein and fibre from the black beans, particularly with the skins mashed in rather than fully blended

• Fermented flavour from the miso, which also brings a small amount of live culture along with the umami

• Red cabbage is one of the better sources of vitamin C and plant compounds you can pickle, and the vinegar doesn't take that away

• Plant-based yoghurt in the sauce adds a bit of extra protein and creaminess without needing much of it

• The cauliflower brings fibre alongside the crunch, and frying it in a light batter is still a better bet than most fast food alternatives

This is a properly balanced plate, protein, fibre and a good spread of plants all doing real work alongside the fun, crispy bits.

Ingredients

Cauliflower: 1 small cauliflower (florets), 1 cup flour, 1 tsp baking powder, 1 tsp paprika, salt & pepper, ½ cup water, oil (for frying).

Pickled Cabbage: ½ head red cabbage (sliced), ½ cup vinegar, ½ cup water, 1 tbsp sugar.

Black Beans: 1 can black beans, 1 onion (chopped), 2 garlic cloves (minced), 1 tsp miso paste, 1 tsp tomato paste, 1 tbsp soy sauce.

Yogurt Sauce: ½ cup plant-based yogurt, ¼ cup cilantro (chopped), juice of 1 lime, salt.

Soft tortillas

Instructions

Battered Cauliflower: Mix flour, baking powder, paprika, salt & pepper. Stir in water until smooth. Coat florets, fry until crispy (3-4 min). Drain.

Pickled Cabbage: Boil vinegar, water, sugar, garlic, salt & pepper. Toss cabbage in brine, set aside.

Black Beans: Sauté onion (5 min), add garlic (1 min). Stir in beans (with liquid), miso, tomato paste & soy sauce. Cook 5 min. Lightly mash.

Yogurt Sauce: Mix yogurt, cilantro, lime juice & salt.

Assemble: Char tortillas, add black beans, cauliflower, cabbage & drizzle sauce. Garnish with cilantro.