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deep-fried cauliflower

Deep-fried Cauliflower Soft Tortilla Wraps


These golden crunchy nuggets will change your perspective on cauliflower. Pop them into warm tortillas with lots of fresh salad and tuck in!

  • Serves: 4-6 |
    4-6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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Tortillas and Filling

half a small purple cabbage, shredded
½ C (125 ml) sour cream
1 avocado, sliced
½ C (125 ml) baby tomatoes, quartered
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
3 spring onions, thinly sliced
1 red chilli, thinly sliced

1 Old El Paso Chunky Guacamole Squeezy Bottle
1 pack Old El Paso Soft Flour Tortillas

Panko Crumbed Cauliflower

500 g cauliflower florets
1 C (250 ml) cake flour
½ packet Old El Paso Roasted Tomato & Pepper Fajitas Spice Mix
3 eggs, beaten
2 C (500 ml) Panko breadcrumbs

To Serve

a handful of chives, finely chopped
lime wedges

You’ll Need

enough canola oil for deep frying
a digital thermometer (preferable to check oil temperature)

Tortillas and Filling

Mix the sour cream with the purple cabbage and prep all your veggies so that you’re ready to go when the cauliflower is ready to go.

Panko Crumbed Cauliflower

To crumb the cauliflower, set up three medium-sized bowls one with flour, one with eggs, and one with Panko crumbs. Mix the Old El Paso Roasted Tomato & Pepper Fajitas Spice Mix into the flour and then you’re ready to crumb. Working in batches, dredge a few pieces of cauliflower in the seasoned flour, then pop them into the egg mix to evenly coat. From there drop them into the Panko and make sure they are evenly coated. Place the Panko crumbed cauliflower florets onto to a wire rack, then repeat the process until they are all coated

Fill a large, deep-sided saucepan up to the halfway point with canola oil and set it over medium-high heat. When the oil reaches 180 ºC it’s ready to fry. Carefully drop the crumbed cauliflower florets into the oil in batches and fry for a few minutes until golden brown.

Remove with a slotted spoon and drain on some kitchen towel. Season lightly with the remaining spice mix as soon as it comes out of the oil. Repeat the frying process until all of the cauliflower is fried.

Warm the Old El Paso Soft Flour Tortillas according to the packet instruction. TIP: Keep your tortillas warm but soft by wrapping in a clean and slightly damp kitchen towel or in foil.

To assemble the tortillas, add Old El Paso Chunky Guacamole onto each tortilla and then top with a layer of purple cabbage. Add the rest of the veggies in any order you prefer then top with the cauliflower florets, garnish and serve.