Cauliflower Tacos
These crispy cauliflower tacos are a fun, delicious, family-friendly option for a weeknight meal. They are filled with vegetables and homemade spicy mayo sauce. Every bite is flavorful and crunchy. Taco Tuesday will never be the same after you get your hands on one of these!
Servings 4 servings
Calories 627kcal
Equipment
- Stockpot
- Silicone whisk
- Hand blender with chopping bowl
Ingredients
- 11 oz Cauliflower
- 1 Onion
- ½ tsp Smoked paprika powder
- 1 Tbsp Vegetable oil
- ¼ tsp Hot chili powder or flakes
- ½ - 1 cup Dairy-free milk (homemade cashew milk)
- ⅓ cup Chickpea flour
- ⅔ + ½ cup All-purpose flour or GF flour blend to make it gluten-free
- 1 ½ Tbsp Cornstarch
- 1 tsp Salt
- ⅛ tsp Black pepper
- ½ tsp Garlic powder
- 2 tsp Nori sheet crushed
- 1 cup Vegan mayo
- 1 Tbsp Sriracha
- 1 clove Garlic
- 1 Tbsp Lemon juice
- 4 Small tortillas
Instructions
- Crush nori sheets with a small food processor or use the chopping bowl of an immersion blender.
- Soak cauliflower florets in hot water for 10 minutes. Drain them and season them with salt.
- Make the dry batter by mixing 1/2 cup rice flour, 2 Tbsp cornstarch, and 1/4 tsp salt.
- Make the wet batter by mixing chickpea flour, 2/3 cup rice flour, 1/2 tsp salt, 1/8 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 2 tsp crushed nori sheet. Start adding milk and whisk until you get the right consistency.
- Take a deep frying pan and heat vegetable oil over high heat. To test the temperature, drip a bit of wet batter. If it is sizzling, the oil is ready for deep frying.
- Start dipping cauliflower florets first into the wet, then into the dry batter.
- Carefully place the battered florets in batches into the hot oil. Don't overcrowd the pan. Fry each batch for 4-6 minutes. It should have a light brown color.
- Add vegan mayo, minced garlic, sriracha, and 1 Tbsp lemon juice in a small bowl. Stir well.
- Assemble the tacos by adding the fried cauliflower florets, freshly chopped tomatoes, and onion. Drizzle some spicy mayo sauce on top.
Notes
- The wet batter dries quickly. If it turns too thick, add extra milk or water.
- If you are after an even more "fishy" taste, add half a nori sheet to the bowl when soaking the cauliflower florets.
- The cauliflower florets are small, so double-breading them is unnecessary. Plus, too much breading will take away from the taste.
- If the oil has too many pieces of cauliflower at once, the temperature will lower and take longer to cook. In the meantime, while the oil returns to its normal temperature, the breading will continue to soak up the oil. You will know if the pan is overcrowded by the intensity of the sizzling. If it slows or stops altogether, the pan has too many pieces.