Crispy Cauliflower Tacos & Chili Lime Slaw

🥘 Ingredients

• black pepper
  1 tsp
• cauliflower florets
  20 oz
• cilantro
  ½ ounce
• cooking oil
  4 tbsp
• flour tortillas
  12 unit
• lime (quartered)
  2
• mayonnaise
  1/2 c
• peanuts
  1 oz
• red cabbage and carrot mix
  8 oz
• salt
  1 tsp
• sweet Thai chili sauce
  4 oz
• sweet soy glaze
  1/2 c
• tempura batter mix
  164 g
• water

🍳 Cookware

• medium bowl
• small bowl
• medium bowl
• whisk
• large pan
• slotted spoon

1. 

   1

   Wash and dry produce. Quarter lime . Cut cauliflower florets into 1-inch pieces. Roughly chop cilantro .

   lime: 2 (quartered), cauliflower florets: 20 oz, cilantro: ½ ounce
2. 

   2

   In a medium bowl , combine red cabbage and carrot mix , half the sweet Thai chili sauce , half the mayonnaise , a squeeze of lime juice, salt , and black pepper . In a small bowl , combine remaining mayonnaise and remaining chili sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   red cabbage and carrot mix: 8 oz, sweet Thai chili sauce: 4 oz, mayonnaise: 1/2 c, salt: 1 tsp, black pepper: 1 tsp, water
3. 

   3

   In a second medium bowl (large bowl for 4 servings), whisk together tempura batter mix , 1/3 cup water (2/3 cup for 4), salt, and pepper. TIP: If needed, add more water 1 tsp at a time until mixture reaches a pancake-batter-like consistency. Stir in cauliflower until fully coated. Heat a 1/3-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon , add coated cauliflower. (TIP: Don't overcrowd the pan! You'll need to work in batches.) Cook until cauliflower is golden brown and crispy, 2-3 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate.

   tempura batter mix: 164 g, cooking oil: 4 tbsp
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates; fill with slaw and cauliflower. Drizzle with sweet soy glaze and chili mayo. Garnish with cilantro and peanuts . Serve with remaining lime wedges on the side.

   flour tortillas: 12 unit, sweet soy glaze: 1/2 c, peanuts: 1 oz