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Hannah Lewry

Recipes & Articles by Hannah Lewry

Beetroot recipes

Goat’s cheese and pea fritters with beetroot

10 minutes

Egg recipes

Turkish-inspired eggs with crispy chorizo and pita toast

10 minutes

Seafood recipes

Crowd-pleasing crispy fish tacos

10 minutes

Pizza recipes

Gorgonzola, plum and proscuitto pizza

25 minutes

Beef recipes

Spicy steak kebab tacos with pickled pineapple

5 minutes

Nut recipes

Plum, goat’s cheese and hazelnut salad

Easter recipes

Hot cross bun ice cream sandwiches

Freeze overnight, unless using store-bought ice cream

Beans recipes

Marinated charred vegetables with butter beans

20 minutes

Cake recipes

Upside-down sticky plum cake

1 hour

Chickpea recipes

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Asian recipes

Rice noodle salad with mango

15 minutes

Cauliflower recipes

Buffalo wing-style cauliflower tacos

40 minutes

Buffalo wing-style cauliflower tacos

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

120 g flour
1 cup almond milk
1 x 50 g box Woolworths fajita spice
100–150 g panko crumbs
700 g Woolworths cauliflower florets or Fioretto
1–2 T smoked paprika
1–2 cups canola oil, for frying
Woolworths Napa Jack BBQ sauce, for serving
sea salt and freshly ground black pepper, to taste
2 ripe avocados, halved and chargrilled
4 Woolworths multiseed wraps, toasted
fresh coriander, for serving

For the pickled onions:

1 cup red wine vinegar
1 T caster sugar
½ lime, juiced
1 t peppercorns
2 red onions, cut into wedges
10 radishes, sliced

For the guacamole:

2 avocados, stoned and chopped
15 g coriander, chopped
2 lemons, juiced
1 clove garlic, crushed
1 green chilli, sliced
sea salt and freshly ground black pepper, to taste

Method

Whisk the flour, almond milk, ¼ cup water, half the fajita spice and a good pinch of salt. Combine the remaining fajita spice with the panko crumbs.
Dip the cauliflower into the batter to coat, shaking off any excess, then roll in the spiced panko crumbs. Fry in batches in the oil until golden and crunchy. Drain on kitchen paper.
To make the pickled onions, bring the red wine vinegar, caster sugar, lime juice and peppercorns to the boil. Remove from the heat, add the onions and radishes and allow to stand until cool.
Blend all the guacamole ingredients and serve with the toasted wraps, grilled avocado, crunchy cauliflower, BBQ sauce, pickled onions and fresh coriander.
Cook's note: This is a great, flavour-packed veggie option. These spicy cauli-nuggets are the new veggie buffalo wing! Delicious with the creamy, zesty guacamole and pink pickled onions. Suspend corn tacos from your oven’s racks to ensure they bake evenly.
For a vegan dish, omit the BBQ sauce.

Browse more taco recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Hannah Lewry

Goat’s cheese and pea fritters with beetroot

Turkish-inspired eggs with crispy chorizo and pita toast

Crowd-pleasing crispy fish tacos

Gorgonzola, plum and proscuitto pizza

Spicy steak kebab tacos with pickled pineapple

Plum, goat’s cheese and hazelnut salad

Hot cross bun ice cream sandwiches

Marinated charred vegetables with butter beans

Upside-down sticky plum cake

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Rice noodle salad with mango

Buffalo wing-style cauliflower tacos

Buffalo wing-style cauliflower tacos

Ingredients

Method