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

Crispy Southwest Cauliflower Taco Bar

with Pickled Veggies, Corn Esquites & Cilantro Lime Rice

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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:VeggieSpicySuperstar Climate ScoreSuperstar Climate Score

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit


2 unit


¼ ounce


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)

¼ cup



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


¼ cup

Monterey Jack Cheese


Not included in your delivery

1 teaspoon

Cooking Oil

1.5 teaspoon


1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1460 kcal
Fat66 g
Saturated Fat19 g
Carbohydrate198 g
Sugar22 g
Dietary Fiber10 g
Protein20 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Small pot
Medium Bowl
Plastic Wrap
Small Bowl
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon

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


In a small pot, combine rice, 1¼ cups water (2¼ 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. Turn off heat; keep covered until ready to serve.


Meanwhile, in a medium microwave-safe bowl, combine cabbage and carrot mix, radishes, juice from one lime, 1 tsp sugar, a big pinch of salt, and pepper (juice from two limes and 2 tsp sugar for 4 servings). 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, ¼ tsp Southwest Spice (½ tsp for 4), and ¼ tsp sugar (½ tsp for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.


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: Cover pan and shake to toss corn if corn starts to pop.) Turn off heat; transfer to a second medium bowl. Wipe out pan. Add hot sauce, remaining mayonnaise, half the cilantro, half the lime zest, a squeeze of lime juice, ½ tsp Fajita Spice, and ¼ tsp sugar (1 tsp fajita spice and ½ tsp sugar for 4 servings) to bowl; stir to combine. Season with salt and pepper.


In a third medium bowl (large bowl for 4 servings), whisk together tempura mix, ⅓ cup cold water (⅔ cup for 4), remaining Southwest Spice, remaining Fajita Spice, 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.


Heat ⅓-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 with some space between florets. 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 to a paper-towel-lined plate. Season with salt.


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 even as a filling for the tacos! Add Monterey Jack to corn esquites and toss to combine. Serve cauliflower, corn esquites, cilantro-lime rice, tortillas, red pepper crema, and remaining lime wedges in separate bowls or plates for a build-your-own taco bar!