Crispy Masala-Spiced Cauliflower Tacos
with Cucumber Yogurt Sauce & Red Pepper Chutney
- Milk
- Wheat
- Eggs
- Soy
Fragrant fenugreek and garam masala season the batter for the crispy, golden tempura cauliflower that fills these Indian-inspired tacos. They’re paired with cooling cucumber yogurt sauce, sweet-spicy red pepper chutney, and fresh tomato and cilantro for a deliciously unexpected culinary adventure you can’t miss!
Ingredients
1 teaspoon
Garam Masala
5 teaspoon
White Wine Vinegar
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Red Pepper Jam
10 ounce
Cauliflower Florets
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 teaspoon
Fenugreek
¼ ounce
Cilantro
½ unit
Shallot
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
- Place fenugreek in a medium microwave-safe bowl; cover with water. Stir gently until seeds settle at bottom of bowl. Cover tightly with plastic wrap; microwave for 60 seconds. Set aside to soften.
-
Halve, peel, and mince half the shallot (all for 4 servings). Roughly chop cilantro. Trim and grate cucumber on the largest holes of a box grater into a strainer set over a separate medium bowl. Cut cauliflower into 1-inch pieces. Dice tomato into ¼-inch pieces.
-
In a small bowl, combine minced shallot, jam, half the cilantro, half the vinegar, and 1 TBSP olive oil (2 TBSP for 4 servings). Season with salt and pepper.
-
Gently press out any excess liquid from grated cucumber; discard liquid. Transfer cucumber to bowl used for liquid.
-
To bowl with cucumber, add yogurt, half the garam masala, remaining vinegar, a pinch of salt, and pepper. Stir to combine; refrigerate until ready to serve.
-
In a third medium bowl (large bowl for 4 servings), whisk together tempura batter mix, fenugreek (draining first), remaining garam masala, ½ cup water, ½ tsp salt, and pepper (1 cup water and 1 tsp salt for 4). TIP: If mixture seems too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.
-
Stir in cauliflower until fully coated.
-
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower in a single layer. (TIP: Don’t overcrowd the pan! You’ll need to work in batches.) Cook until golden brown and crisp, 2-3 minutes per side.
-
Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt.
-
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
-
Divide tortillas between plates. Fill with cucumber yogurt sauce, crispy cauliflower, and tomato. Drizzle with chutney and sprinkle with remaining cilantro. Serve.
