Crispy Cauliflower Tacos & Chili Lime Slaw
with Sweet Soy Glaze, Cilantro & Peanuts
- Sesame
- Soy
- Wheat
- Eggs
- Milk
- Peanuts
Lightly battered and shallow-fried cauliflower florets are nestled with a tangy, bright chili lime slaw in warm tortillas and finished with sweet soy glaze, chili crema, chopped cilantro, and peanuts for extra crunch. These satisfying vegetarian tacos perfectly balance sweet, spicy, and savory notes—and you’ll have them on the table in a quick 25 minutes.
Ingredients
2 ounce
Sweet Thai Chili Sauce
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
10 ounce
Cauliflower Florets
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Quarter lime. Cut cauliflower florets into 1-inch pieces. Roughly chop cilantro.
-
In a medium bowl, combine cabbage and carrot mix, half the chili sauce, half the mayonnaise, a squeeze of lime juice, salt, and pepper.
-
In a small bowl, combine remaining mayonnaise and remaining chili sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
-
In a second medium bowl (large bowl for 4 servings), whisk together tempura batter mix, ⅓ cup water (⅔ cup for 4), 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 crispy, 2-3 minutes per side.
-
Using a slotted spoon, transfer to a paper-towel-lined plate.
-
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
-
Divide tortillas between plates; fill with slaw and cauliflower. Drizzle with sweet soy glaze and chili mayo. Garnish with cilantro and peanuts. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The combination of sweet, savory, and spicy flavors was a hit with most, and the peanuts added a great crunch 🌶️. Some found it a touch too sweet and felt it needed more spice or savory balance.
- Ease of prep: Easier than expected for a fried dish, and the overall flavor components came together well. Frying can be messy and cause oil splatter, so be prepared.
- Suggestions: Bake or air-fry the cauliflower instead of frying for a less messy, healthier result — one reviewer roasted it and loved the flavor. Add more spice to the batter or a dash of hot sauce to balance the sweetness 🌶️.
- Portions: A few felt there wasn't quite enough cauliflower for two full servings; consider cutting florets a bit smaller to stretch the batter further.
- Leftovers: One reviewer tossed leftover cauliflower with the soy glaze the next day and found it even better on its own.
