These delicious cauliflower tacos are naturally low carb and utterly delicious. The tortillas are made with egg, cheese and cauliflower, while the filling is a sizzling mix of chicken, veggies and spice.
Mix all the taco seasoning ingredients in a bowl and set aside.
Preheat the oven to 180C (350F), 160C fan, Gas Mark 4. Line 2 large baking trays with baking paper.
Pop the cauliflower florets into a food processor and blitz until very fine. Spoon the cauliflower into a microwavable bowl and microwave on high for 4 minutes.
Once safely cool enough to handle, scoop the cauliflower into a clean tea towel over a bowl and bring the corners together, twisting to form a tight bundle. Keep twisting and squeezing to release as much moisture as possible. Get the kids involved – who can squeeze the hardest?
Place the cauliflower in a mixing bowl with the eggs, hard cheese and 1 tablespoon of the taco seasoning. Mix well until evenly combined.
Divide the mixture into 4 equal mounds and place 2 on each baking tray. Use your hands to form each mound into a disc. Press down firmly all over so that each disc has a diameter of approximately 18cm (7 inches).
Bake for 20–25 minutes until firm. Allow to cool and they should become flexible.
Meanwhile, make the filling. Place the chicken, onion, peppers, remaining seasoning and oil on a large baking tray and toss well to coat. Spread out in a single layer. Bake for 15 minutes until the chicken is golden and cooked through. Transfer to a serving bowl, pour over the lime juice and sprinkle with the coriander.
Toss the cabbage, tomatoes and lettuce together in a bowl to make the salad.
Serve everything with plenty of serving spoons and encourage everyone to dig in!
If made in bulk, the taco seasoning can be used to pep up bolognese, or add a hint of Mexico to mashed potato.