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Baja Cauliflower Tacos Recipe

Name: JOEY Mayfields Baja Cauliflower Tacos Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs cauliflower florets (medium, bite-sized); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tbs chili powder; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 1 tsp sea salt; 0.5 tsp black pepper; 1 cups beer (or sparkling water, cold); 1 cups vegetable oil (for frying); 0.5 cups mayonnaise; 1 tsp chipotle in adobo (finely minced); 1 tsp adobo sauce; 1 tbs lime juice; 0.5 tsp honey; 0.25 tsp salt; 0.75 cups packed fresh cilantro leaves (stems trimmed); 0.25 cups fresh flat-leaf parsley (optional, chopped); 2 pcs garlic cloves; 1 tbs red wine vinegar; 3 tbs olive oil; 1 tbs lime juice; 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 2 pcs ripe avocados (medium); 0.5 cups fresh or thawed frozen corn kernels (cooked); 2 tbs red onion (finely diced); 0.5 pcs jalapeño (seeded & minced, optional)

Inspired by JOEY Mayfield

Time50m

Serves4

chipotle mayo, cilantro chimichurri, corn guacamole, valentina's

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Ingredients

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Battered Baja Cauliflower

1 1/2 lbs cauliflower florets (medium, bite-sized)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tbs Chili powder

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1 tsp sea salt

1/2 tsp black pepper

1 cups beer (or sparkling water, cold)

1 cups vegetable oil (for frying)

Chipotle Mayo

1/2 cups Mayonnaise

1 tsp chipotle in adobo (finely minced)

1 tsp adobo sauce

1 tbs ReaLime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

Cilantro Chimichurri

3/4 cups packed fresh cilantro leaves (stems trimmed)

1/4 cups fresh flat-leaf parsley (optional, chopped)

2 pcs Garlic cloves

1 tbs red wine vinegar

3 tbs olive oil

1 tbs ReaLime juice

1/4 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Corn Guacamole

2 pcs ripe avocados (medium)

1/2 cups fresh or thawed frozen corn kernels (cooked)

2 tbs red onion (finely diced)

1/2 pcs jalapeño (seeded & minced, optional)

2 tbs cilantro (finely chopped)

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Garnishes

8 pcs small corn or flour tortillas

1 cups shredded red cabbage

2 pcs Lime wedges

2 tbs Valentina hot sauce (or other Mexican hot sauce)

1/4 cups fresh cilantro leaves (for garnish)

Method

Battered Baja Cauliflower

Prep the cauliflower

Trim the cauliflower into medium bite-sized florets, rinsing and patting dry. Try to make pieces roughly uniform so they cook evenly.

Make the batter

In a large bowl whisk together the flour, cornstarch, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Gradually whisk in the cold beer (or chilled sparkling water) until you have a smooth, thick batter that coats the back of a spoon. Adjust thickness with a splash more liquid or a tablespoon more flour if needed.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat over medium-high heat until it reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry cauliflower

Working in batches to avoid crowding, dip each floret into the batter, letting excess drip off, and carefully lower into the hot oil. Fry until golden brown and crisp, about 3–4 minutes per batch depending on size. Transfer to a wire rack set over a baking sheet or paper towels; season immediately with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Chipotle Mayo

In a small bowl, stir together the mayonnaise, minced chipotle pepper, adobo sauce, lime juice, honey, and salt until smooth. Taste and adjust for heat or brightness — add a bit more adobo for spice or more lime for acidity. Refrigerate until ready to assemble.

Cilantro Chimichurri

In a food processor or by finely chopping, combine cilantro, parsley (if using), garlic, red wine vinegar, lime juice, red pepper flakes, salt, and black pepper. Pulse while streaming in the olive oil until a loose, slightly chunky sauce forms. Taste and adjust seasoning. Transfer to a small bowl.

Corn Guacamole

Halve and pit the avocados, scoop flesh into a bowl and roughly mash with a fork, leaving some texture. Stir in the cooked corn, diced red onion, minced jalapeño if using, chopped cilantro, lime juice, salt, and pepper. Taste and adjust seasoning. Keep chilled until assembly.

Assembly & Garnishes

Warm tortillas

Warm tortillas on a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes until pliable.

Assemble tacos

Place a heaping tablespoon of corn guacamole on each tortilla, add a small handful (2–3 pieces) of shredded red cabbage, top with 2–3 battered cauliflower florets, drizzle 1–2 teaspoons of chipotle mayo over the cauliflower, and spoon a scant teaspoon of cilantro chimichurri on top or to the side. Finish with a few drops of Valentina hot sauce, a squeeze of lime, and a sprinkle of fresh cilantro leaves.

Serve

Serve immediately while cauliflower is still hot and crisp. Provide extra chipotle mayo, chimichurri, Valentina, and lime wedges at the table.