Baja Cauliflower Tacos Recipe

Prepare cauliflower

Cut cauliflower into bite-sized florets (about 1" pieces). Pat dry with paper towels so batter adheres.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, chipotle chili powder, salt, and pepper. Gradually whisk in cold sparkling water until a thick, slightly runny batter forms (should coat the back of a spoon). If batter is too thick add 1 tsp water at a time.

Coat and fry

Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / bubbles around a wooden spoon). Working in batches, toss cauliflower florets in the batter to thoroughly coat, letting excess drip off, then carefully place into hot oil. Fry, turning occasionally, until golden and crisp, about 3–5 minutes per batch. Transfer to a wire rack or paper towels and season immediately with a pinch of salt. Keep warm in a low oven (200°F) while frying remaining cauliflower.

In a small bowl whisk together mayonnaise, minced adobo chipotle pepper, lime juice, honey, and salt until smooth. Taste and adjust heat or acidity. Chill in fridge until assembly.

In a food processor or blender combine cilantro, parsley (if using), garlic, red wine vinegar, olive oil, lime zest, lime juice, red pepper flakes, salt and pepper. Pulse until finely chopped but still slightly textured (do not puree to a paste). Scrape into a bowl and let sit 10 minutes to meld flavors.

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

Warm tortillas in a dry skillet or wrapped in foil in a 300°F oven for 5–8 minutes until pliable.

To assemble each taco: place a small handful (about 2 tbsp) of shredded cabbage on the warmed tortilla. Top with 2–3 pieces of crispy Baja cauliflower. Spoon 1–2 tablespoons of corn guacamole over the cauliflower. Drizzle 1 tablespoon of chipotle mayo and 1 teaspoon of cilantro chimichurri per taco (or more to taste). Finish with a few drops of Valentina hot sauce and garnish with extra cilantro leaves and a lime wedge on the side.

Serve immediately while cauliflower is still hot and crisp. Leftovers: store components separately (cauliflower will soften) and reheat cauliflower in a 400°F oven for 5–8 minutes to re-crisp.