Fried Cauliflower Tacos Recipe

Prepare cauliflower

Trim and cut cauliflower into bite-sized florets (about 1–1.5-inch pieces). Pat dry with paper towels to remove excess moisture so batter adheres.

Make batter

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, ground cumin, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Gradually whisk in cold sparkling water until you have a smooth, slightly thick batter that coats the back of a spoon. Batter should be lump-free and slightly runny — add a splash more water if too thick.

Heat oil

Pour about 1 to 1.5 inches of vegetable oil into a heavy skillet or Dutch oven (approximately 2 cups) and heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises to the surface immediately.

Fry cauliflower

Working in batches to avoid overcrowding, dip each dry cauliflower floret into the batter, letting excess drip off, and carefully lower into hot oil. Fry 3–4 minutes per batch until golden and crisp, turning if necessary. Use a slotted spoon to transfer fried florets to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Season

Immediately after frying, sprinkle any remaining pinch of salt over the hot cauliflower to taste.

Quick-pickle red onion

In a small bowl combine apple cider vinegar, water, 1 tsp sugar and 1/4 tsp salt. Add the thinly sliced red onion, press down so onion is submerged, and let sit at room temperature for at least 15 minutes (or up to 2 hours). Stir occasionally. Drain before assembling tacos; reserve a tablespoon of the pickling liquid if desired to moisten the slaw.

Make quick slaw

In a medium bowl toss together the thinly sliced green cabbage, grated carrot, chopped cilantro, lime juice, olive oil, 1/2 tsp salt and 1/4 tsp black pepper. If the slaw seems dry, add 1 tablespoon of the reserved pickling liquid. Taste and adjust seasoning.

Make spicy crema

In a small bowl whisk together the sour cream (or Greek yogurt), hot sauce, lime zest and 1/4 tsp salt until smooth. Adjust heat by adding more or less hot sauce to taste.

Warm tortillas

Warm corn tortillas in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place 1–2 heaping tablespoons of the quick slaw onto each warm tortilla. Top with 2–3 pieces of battered fried cauliflower. Add a few slices of avocado and a spoonful of pickled red onion. Drizzle with spicy crema and sprinkle with crumbled cotija or feta if using. Finish with a squeeze of fresh lime juice from the lime wedges.

Serve

Serve immediately while cauliflower is hot and crisp. Leftovers can be kept separately: cauliflower in an airtight container and slaw/crema refrigerated for up to 2 days; re-crisp cauliflower in a 400°F (200°C) oven 8–10 minutes.