These tacos are fresh and vibrant. the fried cauliflower is breaded fairly lightly but with strong, bold spices that compliment the freshness of the slaw and lime juice. The fried cauliflower on its won makes a good option for vegan finger food or as a starter.
This recipe calls for vegan mayonnaise, there are plenty of good store-bought options but if you do want to make your own you can find a good recipe here: https://lovingitvegan.com/vegan-mayo/
Vegan Fried Cauliflower Tacos
These cauliflower tacos are fresh and vibrant with plenty of lime to balance the spices.
Servings: 4
Ingredients
- 10 corn tortillas
For tomato and corn slaw
- ¼ red cabbage shredded
- 2 to matoes diced
- 1 ear of corn husked
- 2 jalapeños seeds removed diced
- ½ cup coriander leaves chopped
- juice and zest of ½ a lime
- 1 avocado peeled and diced
For fried cauliflower
- 1 head cauliflower chopped into small florets
- 1 cup plain flour
- 1 tablespoon corn flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon nutritional yeast
- ½ cup unsweetened almond milk
- 1/3 cup hot sauce
- 5 cups canola oil
For chipotle mayo
- 1 cup vegan mayo
- 3 chipotle chillies from a jar of chipotle chillies in adobo sauce
- zest and juice of ½ a lime
Instructions
for slaw
- Heat grill/broiler on high. Cook the corn under the grill for 2 minutes or until lightly charred then turn and cook 2 minutes on the opposite side.
- Allow the corn to cool then use a knife to remove kernels. In a bowl, combine corn kernels with tomatoes, cabbage, avocado, jalapeños, coriander and half the lime juice and zest.
For chipotle mayo
- Place all ingredients in a blender and blitz until well combined
For fried cauliflower
- Pour oil into deep fryer or Dutch oven and heat to 180°In a bowl combine flours, salt, pepper, dried spices and nutritional yeast and mix well. In a separate bowl mix the almond milk and hot sauce.
- Dip cauliflower florets one at a time into milk mixture then coat in flour. Repeat a second time for each floret so they are twice coated. Drop the florets carefully into heated oil one at a time and fry for 5 minutes or until golden brown. Remove from oil and transfer to a plate covered in paper towel.
- Serve family style