Crispy Southwest Cauliflower Taco Bar

🥘 Ingredients

• Fajita Spice Blend
  2 tbsp
• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tbsp
• black pepper
• butter
  2 tbsp
• cauliflower florets
  40 oz
• cilantro (chopped)
  ½ oz
• cooking oil
  7 tsp
• corn
  2 unit
• flour tortillas
  12 unit
• hot sauce
  2 tsp
• jasmine rice
  1.5 c
• limes (zested and quartered)
  3
• mayonnaise
  1/2 c
• radishes (thinly sliced)
  6
• red cabbage and carrot mix
  8 oz
• salt
• smoky red pepper crema
  4 tbsp
• sugar
  1 tsp
• tempura batter mix
  164 g

🍳 Cookware

• small pot
• medium microwave-safe bowl
• small bowl
• large pan
• medium bowl
• large heavy-bottomed pan

1. 

   1

   Wash and dry produce. Trim and thinly slice radishes . Zest and quarter limes . Roughly chop cilantro . Cut cauliflower florets into bite-size pieces if necessary. Drain corn , then pat very dry with paper towels.

   radishes: 6 (thinly sliced), limes: 3 (zested and quartered), cilantro: ½ oz (chopped), cauliflower florets: 20 oz, corn: 2 unit
2. 

   2

   In a small pot , combine jasmine rice , 1 1⁄4 cups water, and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
3. 

   3

   Meanwhile, in a medium microwave-safe bowl , combine red cabbage and carrot mix , radishes, juice from one lime, sugar , a big pinch of salt , and black pepper . Cover tightly with plastic wrap and microwave for ⏱️ 30 seconds . Set aside, stirring occasionally, until ready to serve. In a small bowl , combine smoky red pepper crema , half the mayonnaise , 1/4 tsp Southwest Spice Blend , and 1/4 tsp sugar . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   red cabbage and carrot mix: 8 oz, sugar: 1 tsp, salt, black pepper, smoky red pepper crema: 4 tbsp, mayonnaise: 1/2 c, Southwest Spice Blend: 2 tbsp, sugar
4. 

   4

   Heat a drizzle of cooking oil in a large pan over high heat. Add corn; cook, stirring, until golden brown and lightly charred in spots, 3-5 minutes. (TIP: If corn starts to pop, cover pan and shake to toss.) Turn off heat; transfer to a second medium bowl. Wipe out pan. Add hot sauce , half the cilantro, half the lime zest, remaining mayonnaise, 1/2 tsp Fajita Spice Blend , 1/4 tsp sugar, and a squeeze of lime juice to bowl with corn. Stir to combine; season with salt and pepper.

   cooking oil: 1 tsp, hot sauce: 2 tsp, Fajita Spice Blend: 2 tbsp
5. 

   5

   In a third medium bowl , whisk together tempura batter mix , remaining Southwest Spice, remaining Fajita Spice, 1/3 cup cold water, and a pinch of salt and pepper. TIP: If needed, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Stir cauliflower florets into batter until fully coated.

   tempura batter mix: 164 g, cauliflower florets: 20 oz
6. 

   6

   Heat 1/3-inch layer of cooking oil in a large heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, use tongs to add coated cauliflower to pan in an even layer. Cook until golden brown and crisp, 2-3 minutes per side. TIP: Lower heat to medium if cauliflower begins to brown too quickly. Using a slotted spoon, transfer cauliflower to a paper-towel-lined plate. Season with salt.

   cooking oil: 2 tbsp
7. 

   7

   Wrap flour tortillas in damp paper towels. Microwave until warm and pliable, ⏱️ 30 seconds . Fluff rice with a fork; stir in remaining cilantro, remaining lime zest, butter , and a squeeze of lime juice. Season with salt and pepper. Add Monterey Jack cheese to bowl with corn esquites; toss to combine. Serve cauliflower, corn esquites, rice, tortillas, red pepper crema, and remaining lime wedges in separate bowls or plates for a build-your-own taco bar!

   flour tortillas: 12 unit, butter: 2 tbsp, Monterey Jack cheese: ½ cup