Cantina-Style Fried Cauliflower Tacos

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black pepper
  1 tsp
• cauliflower florets
  20 oz
• cooking oil
  4 tbsp
• lime
  2
• mayonnaise
  4 tbsp
• red onion
  2
• salt
  1 tsp
• shredded red cabbage
  8 oz
• sugar
  1 tsp
• tempura batter mix
  164 g

🍳 Cookware

• large pan

1. 

   1

   Wash and dry produce. Halve, peel, and thinly slice red onion . Quarter lime . Cut cauliflower florets into 1-inch pieces.

   red onion: 2, lime: 2, cauliflower florets: 20 oz
2. 

   2

   In a small microwave-safe bowl, combine onion, sugar , a squeeze of lime juice, and a pinch of salt . Cover with plastic wrap and microwave ⏱️ 30 seconds . Set aside to pickle until ready to serve. In a medium bowl, combine shredded red cabbage , mayonnaise , ¼ tsp sugar, a squeeze of lime juice, and a pinch of black pepper .

   sugar: 1 tsp, salt: 1 tsp, shredded red cabbage: 8 oz, mayonnaise: 4 tbsp, black pepper: 1 tsp
3. 

   3

   In a second medium bowl, whisk together tempura batter mix , Southwest Spice Blend , ⅓ cup water, and a pinch of 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.

   tempura batter mix: 164 g, Southwest Spice Blend: 2 tbsp
4. 

   4

   Heat a ⅓-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 ⏱️ 2 minutes to ⏱️ 3 minutes per side, until golden brown and crisp. Using a slotted spoon, transfer to a paper-towel-lined plate. Season immediately with salt.

   cooking oil: 4 tbsp