Crispy Southwest Cauliflower Taco Bar

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  1 tbsp
• cauliflower florets
  1 head
• cilantro
  1 bunch
• cooking oil
  ¼ cup
• corn
  1 c
• fajita spice blend
  1 tsp
• flour tortillas
  4 pieces
• hot sauce
  1 tsp
• jasmine rice
  1¼ cups
• limes
  2 pieces
• mayonnaise
  2 tbsp
• monterey jack cheese
  ½ cup
• radishes
  6 pieces
• red cabbage and carrot mix
  1 c
• salt
  1 tsp
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  ½ tsp
• sugar
  1½ tsp
• tempura batter mix
  1 c

🍳 Cookware

• small pot
• medium bowl
• small bowl
• large pan
• medium bowl
• medium bowl
• large heavy bottomed pan
• slotted spoon

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 pieces, limes: 2 pieces, cilantro: 1 bunch, cauliflower florets: 1 head, corn: 1 c
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 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1¼ cups, salt: 1 tsp
3. 

   3

   Meanwhile, in a medium bowl , combine red cabbage and carrot mix , radishes, juice from one lime, 1 tsp sugar , a big pinch of salt, and black pepper . Cover tightly with plastic wrap and microwave ⏱️ 30 seconds . Set aside, stirring occasionally, until ready to serve.

   red cabbage and carrot mix: 1 c, sugar: 1½ tsp, black pepper: ½ tsp
4. 

   4

   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.

   smoky red pepper crema: 2 tbsp, mayonnaise: 2 tbsp, southwest spice blend: ½ tsp
5. 

   5

   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 minutes . Turn off heat; transfer to a second medium bowl . Wipe out pan.

   cooking oil: ¼ cup
6. 

   6

   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.

   hot sauce: 1 tsp, fajita spice blend: 1 tsp
7. 

   7

   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. If needed, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Stir cauliflower into batter until fully coated.

   tempura batter mix: 1 c
8. 8

   Heat 1⁄3-inch layer of 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 minutes per side. 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.
9. 9

   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, 1 TBSP 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: 4 pieces, butter: 1 tbsp, monterey jack cheese: ½ cup