HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Southwest Cauliflower Taco Bar
topBanner
Crispy Southwest Cauliflower Taco Bar

Crispy Southwest Cauliflower Taco Bar

with Pickled Veggies, Corn Esquites & Cilantro Lime Rice

Premium Picks
Read more

Whether you’re plant powered or a major meat lover, you’re bound to love these crispy cauliflower tacos! Florets are coated in a zesty tempura batter, then fried until golden and crispy. And since taco bars are all about the toppings, you’ll serve ‘em up with cheesy corn esquites, cilantro-lime rice, pickled radishes and cabbage, and red pepper crema for drizzling. Here’s to setting the (taco) bar high!

Tags:VeggieSpicyClimate Superstar
Allergens:MilkSoyEggsWheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

Radishes

2 unit

Lime

¼ ounce

Cilantro

10 ounce

Cauliflower Florets

13.4 ounce

Corn Kernels

¾ cup

Jasmine Rice

4 ounce

Red Cabbage & Carrot Mix

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

4 tablespoon

Mayonnaise

(ContainsEggs)

1 tablespoon

Southwest Spice Blend

1 teaspoon

Hot Sauce

1 tablespoon

Fajita Spice Blend

82 g

Tempura Batter

(ContainsMilk, Eggs, Wheat)

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Cooking Oil

1.5 teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1430 kcal
Fat65 g
Saturated Fat19 g
Carbohydrate194 g
Sugar24 g
Dietary Fiber12 g
Protein21 g
Cholesterol60 mg
Sodium2080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Strainer
Paper Towel
Small pot
Medium Bowl
Plastic Wrap
Small Bowl
Large Pan
Whisk
Slotted Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Wash and dry produce. • Trim and thinly slice radishes. Zest and quarter limes. Roughly chop cilantro. Cut cauliflower florets into bite-size pieces if necessary. Drain corn, then pat very dry with paper towels.

2

• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

3

• Meanwhile, in a medium microwave-safe bowl, combine cabbage and carrot mix, radishes, juice from one lime (two limes for 4 servings), 1 tsp sugar (2 tsp for 4), a big pinch of salt, and pepper. Cover tightly with plastic wrap and microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve. • In a small bowl, combine smoky red pepper crema, half the mayonnaise, 1⁄4 tsp Southwest Spice (1⁄2 tsp for 4), and 1⁄4 tsp sugar (1⁄2 tsp for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

4

• Heat a drizzle of oil in a large pan over high heat. Add corn; cook, stirring, until golden brown and lightly charred in spots, 3-5 minutes. (TIP: If corn starts to pop, cover pan and shake to toss.) Turn off heat; transfer to a second medium bowl. Wipe out pan. • Add hot sauce, half the cilantro, half the lime zest, remaining mayonnaise, 1⁄2 tsp Fajita Spice (you’ll use the rest later), 1⁄4 tsp sugar, and a squeeze of lime juice to bowl with corn. (Use 1 tsp Fajita Spice and 1⁄2 tsp sugar for 4 servings.) Stir to combine; season with salt and pepper.

5

• In a third medium bowl (large bowl for 4 servings), whisk together tempura mix, remaining Southwest Spice, remaining Fajita Spice, 1⁄3 cup cold water (2⁄3 cup for 4), and a pinch of salt and pepper. TIP: If needed, add more water 1 TBSP at a time until it reaches a pancake-batter- like consistency. • Stir cauliflower into batter until fully coated.

6

• Heat 1⁄3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. • Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, use tongs to add coated cauliflower to pan in an even layer. (TIP: Don’t crowd the pan!) Cook until golden brown and crisp, 2-3 minutes per side. TIP: Lower heat to medium if cauliflower begins to brown too quickly. • Using a slotted spoon, transfer cauliflower to a paper- towel-lined plate. Season with salt.

7

• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Fluff rice with a fork; stir in remaining cilantro, remaining lime zest, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lime juice. Season with salt and pepper. TIP: The rice is delicious as a side dish or taco filler! • Add Monterey Jack to bowl with corn esquites; toss to combine. • Serve cauliflower, corn esquites, rice, tortillas, red pepper crema, and remaining lime wedges in separate bowls or plates for a build-your-own taco bar!