Ingredients
For the cauliflower:
1 medium cauliflower, cut into small florets
5 tbsp cornflour
3 tbsp plain flour
1 tsp smoked paprika
1 tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
90 ml cold sparkling water
Vegetable oil, for shallow frying
For the slaw:
½ small red cabbage, finely shredded
1 medium carrot, grated
½ red onion, thinly sliced
2 tbsp apple cider vinegar
1 tsp maple syrup or sugar
Pinch of salt
For the lime mayo:
4 tbsp vegan mayonnaise
Zest and juice of 1 lime
½ tsp garlic powder
To serve:
8 small soft flour tortillas
4 radishes, thinly sliced
Handful of fresh coriander, chopped
Lime wedges
Method
Toss the slaw ingredients together in a bowl.
Gently squeeze with your hands to soften and help the flavours meld.
Set aside to marinate while you prepare everything else.
In another bowl, whisk the cornflour, plain flour, paprika, garlic powder, salt, pepper, and sparkling water into a smooth batter.
It should be thick enough to coat the cauliflower without dripping excessively.
Heat 1 cm of vegetable oil in a large frying pan over medium-high heat.
Dip each cauliflower floret into the batter, let the excess drip off, and gently fry until golden and crispy—about 5–6 minutes, turning as needed.
Fry in batches and place cooked florets on kitchen paper to drain.
Mix the lime mayo ingredients in a small bowl until smooth and zesty.
Warm the tortillas in a dry pan or over a flame until soft and slightly charred.
To assemble, spread a spoonful of lime mayo on each tortilla.
Top with slaw, crispy cauliflower, radish slices, and fresh coriander.
Finish with a squeeze of lime and serve immediately.
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/crispy-cauliflower-vegan-tacos)
Ingredients
For the cauliflower:
1 medium cauliflower, cut into small florets
5 tbsp cornflour
3 tbsp plain flour
1 tsp smoked paprika
1 tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
90 ml cold sparkling water
Vegetable oil, for shallow frying
For the slaw:
½ small red cabbage, finely shredded
1 medium carrot, grated
½ red onion, thinly sliced
2 tbsp apple cider vinegar
1 tsp maple syrup or sugar
Pinch of salt
For the lime mayo:
4 tbsp vegan mayonnaise
Zest and juice of 1 lime
½ tsp garlic powder
To serve:
8 small soft flour tortillas
4 radishes, thinly sliced
Handful of fresh coriander, chopped
Lime wedges
Method
1. Toss the slaw ingredients together in a bowl.
2. Gently squeeze with your hands to soften and help the flavours meld.
3. Set aside to marinate while you prepare everything else.
4. In another bowl, whisk the cornflour, plain flour, paprika, garlic powder, salt, pepper, and sparkling water into a smooth batter.
5. It should be thick enough to coat the cauliflower without dripping excessively.
6. Heat 1 cm of vegetable oil in a large frying pan over medium-high heat.
7. Dip each cauliflower floret into the batter, let the excess drip off, and gently fry until golden and crispy—about 5–6 minutes, turning as needed.
8. Fry in batches and place cooked florets on kitchen paper to drain.
9. Mix the lime mayo ingredients in a small bowl until smooth and zesty.
10. Warm the tortillas in a dry pan or over a flame until soft and slightly charred.
11. To assemble, spread a spoonful of lime mayo on each tortilla.
12. Top with slaw, crispy cauliflower, radish slices, and fresh coriander.
13. Finish with a squeeze of lime and serve immediately.