Preheat air fryer to 180°C. Cook the coated cauliflower and chickpea mixture in the air fryer basket for 15min, turning halfway, until crispy. Complete recipe to serve, cooking in air fryer for 5-10min in step 3.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Cal/Serv:
337
Ingredients
For the filling
75 g plain flour
1 tsp. paprika
1 tsp. ground cumin
350 g cauliflower florets (1 medium cauliflower)
400 g tin chickpeas, drained and rinsed
25 g butter
125 ml buffalo hot sauce, we used Frank's RedHot Wings
For the slaw
1 ripe avocado, destined
Small handful coriander
Juice 1 lemon
2 Tbsp. natural yogurt
1/2 white cabbage, woody core removed and finely shredded
To serve
4 large flour tortillas
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7 and line a large baking tray with baking parchment. For the filling, in a large bowl, whisk the flour, paprika, cumin and some seasoning, until combined. Slowly whisk in 90ml water, to make a smooth batter. Add the cauliflower florets and chickpeas and mix to coat.
Step 2Tip the mixture on to the lined baking
tray and smooth to a single layer. Cook
for 30min, turning halfway, until crispy.
Step 3Meanwhile, in a small pan melt the
butter. Remove from the heat and mix
in the buffalo hot sauce. Carefully
remove the baking tray from the oven.
Drizzle over 3/4 of the butter sauce and
mix until combined. Return tray to
oven for 10min.
Step 4Meanwhile, make the slaw. In
a high-speed blender, or the small
bowl of a food processor, whizz
the avocado, coriander, lemon juice,
yogurt, 50ml water and some
seasoning until smooth. Add to a
large bowl and mix in the shredded
cabbage. Check seasoning.
Step 5To serve, spread the remaining
avocado sauce over the tortillas and
top with the slaw and crispy cauliflower
and chickpea mixture. Drizzle over the
remaining buffalo butter sauce, wrap
and enjoy.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
