Cauliflower 'popcorn' with avocado & bean smash tacos

Prep 25 mins | Cook 30 mins | Serves 4

½ medium cauliflower, trimmed and cut into small florets
1 free range egg
3/4 cup panko breadcrumbs
½ cup finely grated parmesan
Olive oil spray
8 warmed tortillas
Butter lettuce leaves and reduced fat sour cream, to serve
Avocado, tomato & bean smash:
1 ripe avocado, peeled and stone removed
1 tbs lime juice
400g can red kidney beans, drained and rinsed
125g cherry tomatoes, chopped

Step 1 Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of water to the boil over high heat. Add cauliflower, cover and bring to the boil. Boil for 2 minutes. Drain, refresh in cold water and set aside in a colander to dry.

Step 2 Place egg in a shallow bowl and lightly beat. Combine breadcrumbs and parmesan in a bowl. Dip florets in egg then evenly coat in breadcrumb mixture. Place cauliflower on a large baking tray lined with baking paper. Spray liberally with oil. Roast, tossing once, for 25 minutes or until golden and crisp. Set aside to cool slightly.

Step 3 Meanwhile, to make the avocado, tomato & bean smash, place avocado and lime juice in a bowl. Roughly mash with a fork. Stir through beans and tomatoes.

Step 4 Serve tortillas with the roasted cauliflower, avocado, tomato & bean smash, lettuce leaves and sour cream.

Good for you ... Cauliflower

A source of dietary fibre which helps normal functions of the intestine to help keep us regular.

A good source of vitamin K which is one of the many nutrients contributing to normal bone structure.

An excellent source of vitamin C, with 100g supplying well over a full day's requirement. This vitamin contributes to the normal immune function.

A source of folate, a B vitamin that is important for normal blood cells.