Crispy Southwest Cauliflower Taco Bar

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!