Cantina-Style Fried Cauliflower Tacos
with Guacamole, Pickled Onion, Slaw & Smoky Red Pepper Crema
- Milk
- Eggs
- Wheat
- Soy
Crispy coated cauliflower gets a Tex-Mex makeover! Golden-fried florets nestle in warm tortillas with tangy pickled onion, creamy slaw, and smoky red pepper crema. Southwest spices add the perfect kick while fresh guacamole makes this the ultimate crowd-pleasing vegetarian taco night.
Ingredients
1 unit
Red Onion
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
10 ounce
Cauliflower Florets
4 ounce
Shredded Red Cabbage
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, peel, and thinly slice onion. Quarter lime. Cut cauliflower into 1-inch pieces.
-
In a small microwave-safe bowl, combine onion, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle until ready to serve.
-
In a medium bowl, combine cabbage, mayonnaise, ¼ tsp sugar, a squeeze of lime juice, and a pinch of salt and pepper (½ tsp sugar and a big squeeze of lime juice for 4).
-
In a second medium bowl (large bowl for 4 servings), whisk together tempura batter mix, Southwest Spice Blend, ⅓ cup water (⅔ cup for 4 servings), and a pinch of salt and pepper. TIP: If needed, add more water 1 tsp at a time until mixture reaches a pancake-batter-like consistency.
-
Stir in cauliflower until fully coated.
-
Heat a ⅓-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower. TIP: Don’t overcrowd the pan! You’ll need to work in batches.
-
Cook until cauliflower is golden brown and crisp, 2-3 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate. Season immediately with salt.
- Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
- Divide tortillas between plates; fill with slaw, cauliflower, and guacamole. Top with pickled onion (draining first). Drizzle with smoky red pepper crema. Serve with any remaining lime wedges on the side.
