Crispy Masala-Spiced Cauliflower Tacos

🥘 Ingredients

• black pepper
  3 pinch
• cauliflower florets
  1 unit
• cilantro
  2 tbsp
• cooking oil
  2 tbsp
• fenugreek (drained)
  1 tsp
• flour tortillas
  2 unit
• garam masala
  1 tsp
• mini cucumber
  1 unit
• olive oil
  1 tbsp
• red pepper jam
  2 tbsp
• salt
  3 pinch
• shallot (minced)
  1
• tempura batter mix
  ½ cup
• tomato
  1 unit
• water
  1 tsp, ½ cup
• white wine vinegar
  1 tbsp
• yogurt
  2 tbsp

🍳 Cookware

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

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a small bowl , combine shallot , red pepper jam , half the cilantro , half the white wine vinegar , and olive oil . Season with salt and black pepper . Set aside to make the chutney.

   shallot: 1 (minced), red pepper jam: 2 tbsp, cilantro: 2 tbsp, white wine vinegar: 1 tbsp, olive oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   Using a box grater , grate the mini cucumber . Gently press out any excess liquid using a strainer or paper towel and discard. Transfer cucumber to a medium bowl and mix with yogurt . Season with salt and black pepper to make the sauce.

   mini cucumber: 1 unit, yogurt: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   In a separate medium bowl , whisk together tempura batter mix , fenugreek , remaining garam masala , water , salt , and black pepper . If the mixture seems too thick, add more water at a time until it reaches a pancake-batter-like consistency.

   tempura batter mix: ½ cup, fenugreek: 1 tsp (drained), garam masala: 1 tsp, water: ½ cup, salt: 1 pinch, black pepper: 1 pinch, water: 1 tsp
5. 

   5

   Heat cooking oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added, dip cauliflower florets into the batter and add in a single layer using a slotted spoon . Do not overcrowd the pan; cook in batches if needed. Cook until golden brown and crisp ⏱️ 2 minutes per side.

   cooking oil: 2 tbsp, cauliflower florets: 1 unit
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 2 unit
7. 7

   Divide tortillas between plates. Fill with crispy cauliflower, diced tomato , cucumber yogurt sauce, and red pepper chutney. Top with remaining cilantro. Serve immediately.

   tomato: 1 unit