Buffalo Cauliflower Tacos with Cashel Blue Crema

Method:

1. Make the Celery Aioli: Blend Mayonnaise, Celery Puree and coriander until smooth in a blender or with a handheld blender.
2. Make the Cashel Blue Crema: Heat the cream in a saucepan to less than a simmer, add the Cashel blue cheese and whisk until just melted on a low heat. Leave aside until slightly cooled and then whisk into the crème fraiche.
3. Make the Buffalo Cauliflower: Mix the breadcrumbs with the egg yolk in a bowl, season with some salt and pepper and stir well to make a sticky breadcrumb mix. Coat the cauliflower florets with this mix.
4. In a deep fryer, deep fry the Buffalo Cauliflower until golden brown. Alternatively heat up 500ml of cooking oil in a saucepan and deep fry.
5. Warm up the tortillas on a pan.
6. Toss the fried cauliflower in the buffalo sauce.
7. Spoon the crema on top of the tortilla.
8. Place the fried buffalo cauliflower onto the tortilla, and drizzle. over some celery aioli
9. Serve and enjoy!