Crispy Cauliflower Tacos
Fried Seasoned Cauliflower Florets
Roasted Hatch Chile & Roasted Corn Salsa
Shredded Cabbage, Charred Corn Tortillas, Pickled Red Onion
Cilantro, Edible Flower Petals, Baja White Sauce
Sometimes a vegetarian taco just hits the spot. Especially if it is made with crispy seasoned cauliflower and smothered in Hatch chile & corn salsa. These tacos are fantastico! They’re crispy, crunchy, fresh, spicy, herby, charred, creamy, tangy, colorful, and mighty tasty. Don’t wait ’til Taco Tuesday to give them a try!
Crispy Cauliflower Tacos Recipe
Roasted Hatch Chile & Roasted Corn Salsa
corn on the cob, roasted
pure hatch green chile (mild, medium, or hot)
garlic, minced
olive oil
lime juice
coarse sea salt
cilantro, chopped
Slice corn kernels from the cob into a medium bowl. Add Pure Hatch Green Chile, about 2 parts corn to 1 part chile. Stir in just enough garlic, olive oil, lime juice, and salt to well-season. Finally add plenty chopped cilantro.
Fried Cauliflower Florets
small head of cauliflower, cut into florets
1 t. ground cumin
1 t. garlic powder
1 t. onion powder
1/4 to 1/2 t. hatch red chili powder
salt and pepper
egg, beaten
cornstarch
avocado oil
Steam cauliflower florets al dente. Let cool to room temperature. Mix spices together. Toss florets with spices.
Heat avocado oil in a pan to sauté the florets.
Dip florets in egg then dust with cornstarch. Add florets to pan and cook until golden on both sides. Drain florets on paper towels. Keep warm.
Baja White Sauce
Baja White Sauce is the classic sauce served on top of those fish tacos muy sabroso in Baja California.
sour cream
mayonnaise
lime juice
sea salt
Mix equal parts of sour cream and mayonnaise then add enough lime juice to get a drizzle consistency. Season to taste with salt.
To Plate Tacos
corn tortillas
cabbage, finely shredded
lime juice
sea salt
fried cauliflower florets
roasted hatch chile & roasted corn salsa
pickled red onion
edible flower petals
cilantro
baja white sauce
Char corn tortillas over an open flame. Season cabbage with a squeeze of lime juice and sea salt. Place a small amount of cabbage on tortillas. Top cabbage with cauliflower. Spoon plenty of salsa over cauliflower.
Garnish tacos with pickled red onion, edible flower petals, and cilantro. Finish with a good drizzle of Baja white sauce.
