Fried Cauliflower Tacos Recipe

Combine apple cider vinegar, water, sugar, and 0.5 tsp salt in a heatproof bowl. Stir until sugar and salt dissolve.

Add thinly sliced red (or white) onion and shredded cabbage to the pickling liquid, press down so vegetables are submerged. Let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Stir occasionally. Drain before assembling.

In a bowl, whisk together 1/2 cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp maple syrup (or honey) and 1/4 tsp salt. The mixture will seize and thicken.

Slowly whisk in 1/4 cup water, then add up to 2 tbsp more water, a little at a time, until sauce reaches a pourable/taco-drizzle consistency. Taste and adjust lemon or salt as needed. Refrigerate until ready to use.

Combine grated cooked beetroot, 1 tsp olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Mix and set aside. This can be made ahead and chilled.

Heat neutral oil in a deep skillet or saucepan to 350°F (175°C) — about 1 to 1 1/2 inches deep. If you don't have a thermometer, heat oil until a drop of batter sizzles and rises steadily.

In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper.

Add 1 cup cold sparkling water to the dry mix and whisk until a slightly thick, smooth batter forms. It should coat the back of a spoon but still be fluid. Adjust with a tablespoon of water or flour if necessary.

Working in batches, dredge cauliflower florets in batter, letting excess drip off, then carefully lower into hot oil. Fry 3–5 minutes per batch until golden brown and crisp, turning as needed so they brown evenly.

Use a slotted spoon to transfer fried cauliflower to a wire rack set over a baking sheet or paper towels. Sprinkle lightly with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if frying all batches.

Warm the flour tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap tortillas in foil and heat in a 350°F (175°C) oven for 5–8 minutes.

To assemble each taco: place 1 tortilla on a plate, add 3–4 pieces of fried cauliflower (about 1/2 cup), top with 2–3 tbsp pickled onions & cabbage, 1 tbsp beetroot relish, a drizzle (about 1–2 tbsp) of tahini sauce, a few thin slices of white onion, and a small handful (about 1 tbsp) of micro cilantro.

Finish with a squeeze of lime and optional hot sauce to taste. Serve immediately while cauliflower is still crisp.