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.
Advertisement - Continue Reading Below
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
75g
plain flour
1tsp.
paprika
1tsp.
ground cumin
350g
cauliflower florets (1 medium cauliflower)
400g
tin chickpeas, drained and rinsed
25g
butter
125ml
buffalo hot sauce, we used Frank's RedHot Wings
For the slaw
1
ripe avocado, destined
Small handful coriander
Juice 1 lemon
2Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
