Crispy Cauliflower Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1222
- Total Fat
- 96
- Saturated Fat
- 10
- Carbohydrates
- 83
- Dietary Fiber
- 12
- Sugar
- 11
- Protein
- 12
- Cholesterol
- 17
- Sodium
- 1431
- Total: 35 min
- Active: 35 min
Ingredients
Vegetable oil, for frying
Cabbage Slaw:
1/4 green cabbage, thinly sliced (about 2 cups)
1/4 red cabbage, thinly sliced (about 2 cups)
1/2 cup cilantro leaves and tender stems, roughly chopped
2 tablespoons lime juice (from 1 lime)
2 teaspoons honey
1/4 cup sour cream
Kosher salt
Chipotle Avocado Sauce:
1 small chipotle pepper in adobo sauce
1/2 cup cilantro leaves
1 avocado, halved and pitted
2 tablespoons lime juice (from 1 lime)
1/4 cup sour cream
Kosher salt
Crispy Cauliflower:
3/4 cup white rice flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne
Kosher salt
1 cup dark Mexican beer, such as Modelo Negra or Dos Equis Dark Lager
1 1/4 pounds bite-size cauliflower florets (about 36 florets or half a medium head cauliflower)
Twelve 5-inch white corn tortillas
Pico de gallo, for serving
Lime wedges, for serving
Directions
Special equipment:
a mandoline- Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet.
- For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
- For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
- For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
- Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
- Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
- To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
- To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges.