Crispy Cauliflower Tacos with Pickled Veggies and Cilantro Lime Rice

These crispy cauliflower tacos are a total game-changer. Cauliflower florets get dipped in a zesty tempura batter and fried until golden and crunchy, then loaded into warm tortillas with all the fixings. Think tangy pickled radishes and cabbage, creamy red pepper crema and a cheesy corn esquites that adds a pop of sweetness.

Serve them with fluffy cilantro lime rice on the side and let everyone build their own perfect taco. Whether you’re plant-powered or just looking for a meatless Monday win, this taco bar is guaranteed to impress.

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Ingredients

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.75 cup jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the pickled veggies: Thinly slice the radishes. In a small bowl, combine the radishes, red cabbage and carrot mix, 0.5 tablespoon sugar, 2 tablespoons vinegar (from your pantry) and a pinch of salt. Toss well and set aside to pickle.
3. Make the corn esquites: Shuck the corn and cut the kernels off the cob. Heat 1 teaspoon cooking oil in a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until charred, about 4 minutes. Stir in 1 tablespoon butter, 0.25 cup Monterey Jack cheese and a pinch of salt and pepper. Cook until cheese is melted, then remove from heat.
4. Prepare the cauliflower batter: In a medium bowl, whisk together the tempura batter mix, 1 tablespoon fajita spice blend and 1/2 cup cold water (or as needed to make a smooth batter). Stir in 1 teaspoon hot sauce if desired.
5. Fry the cauliflower: Cut the cauliflower florets into bite-sized pieces. Heat about 1 inch of cooking oil in a deep skillet or pot to 350°F. Dip each piece of cauliflower into the batter, letting excess drip off and carefully place into the hot oil. Fry in batches until golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate and season with salt immediately.
6. Warm the tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds or heat them in a dry skillet until pliable.
7. Make the crema: In a small bowl, mix together the smoky red pepper crema and 4 tablespoons mayonnaise. Squeeze in the juice of half a lime and stir to combine.
8. Finish the rice: Chop the cilantro finely. Stir the cilantro and the juice of the remaining lime into the cooked rice. Season with salt to taste.
9. Assemble the tacos: Fill each tortilla with crispy cauliflower, pickled veggies and corn esquites. Drizzle with the red pepper crema. Serve with cilantro lime rice on the side.

Recipe Tips

FAQ

Can I make these cauliflower tacos gluten-free?

Yes! Use gluten-free tempura batter mix and corn tortillas instead of flour tortillas. Check all other ingredients for gluten.

What can I substitute for the tempura batter mix?

You can use an equal amount of all-purpose flour mixed with 1 teaspoon baking powder and a pinch of salt. Whisk with cold water until smooth.

How do I store leftovers?

Store the fried cauliflower, pickled veggies, corn esquites and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat cauliflower in an oven or air fryer to restore crispiness.