Crispy Masala-Spiced Cauliflower Tacos

🥘 Ingredients

• black pepper
• cauliflower florets
  20 oz
• cilantro
  ½ oz
• cooking oil
  4 tbsp
• fenugreek
  2 tsp
• flour tortillas
  12 unit
• garam masala
  2 tsp
• mini cucumber
  2 unit
• olive oil
  2 tbsp
• red pepper jam
  2 unit
• salt
  4 tsp
• shallot
  1 unit
• tempura batter mix
  164 g
• tomato
  2 unit
• white wine vinegar
  3.333 tbsp
• yogurt
  4 tbsp

🍳 Cookware

• box grater
• strainer
• medium bowl
• small bowl
• whisk
• large pan
• slotted spoon

1. 

   1

   Wash and dry all produce. Halve, peel, and mince half the shallot (all for 4 servings). Roughly chop cilantro . Trim and grate mini cucumber on the largest holes of a box grater into a strainer set over a separate medium bowl . Cut cauliflower florets into 1-inch pieces. Dice tomato into ¼-inch pieces.

   shallot: 1 unit, cilantro: ½ oz, mini cucumber: 2 unit, cauliflower florets: 20 oz, tomato: 2 unit
2. 

   2

   In a small bowl , combine minced shallot, red pepper jam , half the cilantro, half the white wine vinegar , and 1 TBSP olive oil (2 TBSP for 4 servings). Season with salt and black pepper .

   red pepper jam: 2 unit, white wine vinegar: 3.333 tbsp, olive oil: 2 tbsp, salt: 4 tsp, black pepper
3. 

   3

   Gently press out any excess liquid from grated cucumber; discard liquid. Transfer cucumber to bowl used for liquid. To bowl with cucumber, add yogurt , half the garam masala , remaining vinegar, a pinch of salt, and pepper. Stir to combine; refrigerate until ready to serve.

   yogurt: 4 tbsp, garam masala: 2 tsp
4. 

   4

   In a third medium bowl (large bowl for 4 servings), using a whisk , whisk together tempura batter mix , fenugreek (draining first), remaining garam masala, ½ cup water, ½ tsp salt, and pepper (1 cup water and 1 tsp salt for 4). TIP: If mixture seems too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency. Stir in cauliflower until fully coated.

   tempura batter mix: 164 g, fenugreek: 2 tsp
5. 

   5

   Heat cooking oil (a ⅓-inch layer of oil) in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon , add coated cauliflower in a single layer. (TIP: Don't overcrowd the pan! You'll need to work in batches.) Cook until golden brown and crisp, 2-3 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt.

   cooking oil: 4 tbsp
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates. Fill with cucumber yogurt sauce, crispy cauliflower, and tomato. Drizzle with chutney and sprinkle with remaining cilantro. Serve.

   flour tortillas: 12 unit