Baja Cauliflower Tacos Recipe

Prep cauliflower

Trim and cut 1 head of cauliflower into bite-size florets (about 1-1.5 inch). Pat dry with paper towels so batter adheres.

Make batter

In a mixing bowl combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine. Gradually whisk in 3 tbs cold sparkling water until batter is thick but pourable and coats the back of a spoon. If needed add 1 tsp more water.

Heat oil

Pour about 1 cup neutral oil (or enough to come ~1/2 to 1 inch up in a skillet) into a large heavy skillet or frying pan. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and floats immediately.

Fry cauliflower

Working in 2 batches, toss florets in the batter to coat, allow excess to drip off, then carefully place in hot oil. Fry until golden brown and crisp, about 3–4 minutes per batch, turning once. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Season lightly with a pinch of salt while hot.

Oven finish (optional)

If making ahead or to keep warm, place fried cauliflower on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to hold crispness without overcooking.

Combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbs lime juice, 1 tsp minced chipotle in adobo, 1/2 tsp hot sauce, 1/2 tsp honey, 1 grated garlic clove, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Whisk until smooth. Taste and adjust heat or acidity by adding more chipotle or lime as desired. Refrigerate until ready to assemble; sauce will thicken slightly.

Make the slaw: in a bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1/2 cup grated or julienned carrot and 1/4 cup chopped cilantro. Dress with 1 tbs lime juice, 1 tsp olive oil and 1/4 tsp salt. Toss to combine and let sit 5–10 minutes to meld flavors.

Warm tortillas: heat a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred spots appear, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. Keep warmed tortillas covered with a clean towel.

Slice avocado and cut lime into wedges. Prepare any optional garnishes such as pickled red onions, crumbled queso fresco and extra cilantro.

Build tacos one at a time: place a warm tortilla on a plate, spread 1 heaping tablespoon of Baja sauce across the center, add 3–4 pieces of crispy cauliflower, top with a small handful (about 1/4–1/3 cup) of slaw, a couple slices of avocado and any optional garnishes. Squeeze fresh lime over the top. Repeat for remaining tortillas.

Serve immediately while cauliflower is hot and crispy. Leftover cauliflower can be reheated in a 400°F (200°C) oven for 7–10 minutes to re-crisp.