Fried cauliflower tacos
Jump to recipe
Whether you’re looking for a vegetarian alternative or just want to try a new kind of taco, this battered and fried cauliflower is kind of magical: the cauliflower comes out both wonderfully crispy on the outside and perfectly tender on the inside.
Pair with a quick cabbage slaw and an easy fish taco sauce for a complete meal.
You'll be eating in: 55 minutes
Active time: 40 minutes
Yield: 12 tacos
Ingredients
For the batter:
- 1
cup flour
- 1/3
cup cornstarch
- 1/2
teaspoon salt
- 1
teaspoon garlic powder
- 1/2
teaspoon baking powder
- 1
cup sparkling water (or 1 cup water + additional 1/2 teaspoon baking powder)
For the cauliflower:
- 1
head cauliflower
- 2
cups plain breadcrumbs
Neutral oil like canola or vegetable for frying
For the cabbage slaw:
- 1/4
head green cabbage, thinly sliced
- 1/2
red onion, thinly sliced
- 4
radishes, cut into matchsticks (optional)
- 1
jalapeño, minced
- 1/2
a lime, juiced
- 1
teaspoon Diamond Crystal kosher salt
To serve:
- 12
tortillas
cabbage slaw (above)
lime wedges
hot sauce
Instructions
Prepare the slaw
Toss sliced cabbage, onion, radishes, jalapeño, lime juice and salt together in a large bowl and set aside.
Prepare the cauliflower
Divide the head of cauliflower into bite size pieces.
Make the batter
In a large bowl, mix flour, cornstarch, salt, garlic powder, and sparkling water.
Dredge
Toss all of the cauliflower into the batter and mix until pieces are coated.
Bread
Remove pieces from the batter one at a time (remove excess batter to prevent clumping the breadcrumbs). Coat each piece completely with breadcrumbs.
Prepare drainage
Line a sheet pan (or a couple plates) with paper towels and set to the side of your frying vessel.
Fry
Heat ~1inch of oil to 325-350 degrees in a 10" or 12" cast iron pan (you can deep fry but I like this method because it uses less oil and shallow frying is an excellent way to season cast iron). Fry cauliflower pieces in batches until golden brown, careful not to crowd the pan (this can decrease the temperature of the oil and prevent proper browning), flipping a few times to make sure all sides are evenly browned. Drain cauliflower on prepared sheet pan and season with additional salt.
Serve
Layer tortillas with fish taco sauce, fried cauliflower, and cabbage slaw. Finish with additional lime and hot sauce to taste.
Print this recipe
Variations
Buffalo style: combine equal parts melted butter and Frank's red hot sauce and toss with fried cauliflower. Excellent with ranch or blue cheese dressing.