Ingredients 

• 2 Cauliflowers, Leaves removed

• 125 g Greek yoghurt

• 2 tbsp Water

• 2 tsp Sweet smoked paprika

• 2 tsp Cumin

• 75 g Breadcrumbs

• Sea salt and black pepper

To serve:

• 1/2 Red cabbage

• 1 Red onion

• 1 Avocado

• 8 Small tortilla wraps

For the dressing:

• 4 tbsp Sweet chilli sauce

• 2 tbsp Mayonnaise

• 1 Lime, Juice and zest

Instructions: 

• Preheat the oven to 200C.

• Break the cauliflower up into small bite-sized pieces (nugget sized).

• Put the yoghurt, water, paprika and cumin into a Tupperware tub (or large bowl) and mix until combined.

• Add the cauliflower pieces to the tub, put the lid on and shake (or stir) until totally coated.

• Add the breadcrumbs and plenty of salt and pepper, replace the lid and shake again to coat in the breadcrumbs.

• Tip onto a baking sheet and bake for 40-45 minutes until very crispy and crunchy.

• While the cauliflower is cooking make the dressing by mixing the ingredients together.

• To serve you can heat the wraps in the oven (wrapped in foil) for 5 minutes or I prefer to char them (VERY CAREFULLY) using tongs, over an open gas flame.

• Serve stuffed with the cabbage, red onion and avocado, top with the crunchy cauliflower and the dressing.