Cauliflower Street Tacos

Instructions

1. Prepare the Chipotle Mayo

   3 min hands-on5 min waiting

   • Combine mayonnaise, chili powder, lime zest, and a small amount of salt in a bowl.
   • Mix well until smooth and refrigerate.

2. Make the Lime Slaw

   5 min hands-on10 min waiting

   • Shred cabbage and chop cilantro.
   • Toss with lime juice and a small amount of salt.
   • Set aside to develop flavors.

3. Prep the Cauliflower

   5 min hands-on

   • Break cauliflower into florets.
   • Chop stems and leaves into bite-sized pieces.

4. Prepare the Batter

   4 min hands-on

   • Whisk whole wheat flour, paprika, and a small amount of salt in a bowl.
   • Add ice cubes and pour in beer while whisking until smooth.

5. Heat the Oil

   1 min hands-on5 min waiting

   • Heat olive oil in a deep pot to 375°F (190°C).
   • Test readiness with a drop of batter.

6. Fry the Cauliflower

   6 min hands-on8 min waiting

   • Dip florets in batter and fry in hot oil until golden brown.
   • Fry stems and leaves separately, leaves for shorter time.
   • Drain on paper towels.

7. Toast the Taco Shells

   2 min hands-on

   • Heat a skillet over medium heat.
   • Toast taco shells for 30 seconds on each side.

8. Assemble the Tacos

   3 min hands-on

   • Place crispy cauliflower in taco shells.
   • Add lime slaw on top.
   • Drizzle with chipotle mayo.
   • Cooking tips:
   • For extra crunch, ensure the cauliflower is completely dry before dipping into the batter.
   • Keep the beer cold for a lighter, crispier batter.
   • If the oil temperature drops during frying, allow it to heat back up before adding the next batch to maintain crispiness.
   • Serve immediately for the best texture and flavor.