Crispy Tempura Cauliflower Tacos with Chili Lime Slaw and Sweet Soy Glaze

These crispy cauliflower tacos bring together a delightful mix of textures and flavors. Lightly battered and golden-fried cauliflower florets are nestled in warm flour tortillas with a bright, tangy chili lime slaw. A drizzle of sweet soy glaze and a creamy chili mayo tie everything together, while fresh cilantro and crushed peanuts add the perfect finishing crunch.

Ready in just 25 minutes, this vegetarian-friendly recipe is ideal for a quick weeknight dinner that feels special. The combination of sweet, spicy and savory notes will satisfy taco cravings without any meat.

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Ingredients

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lime. Cut cauliflower florets into 1-inch pieces. Roughly chop the cilantro.
2. In a medium bowl, combine the red cabbage and carrot mix, half the sweet Thai chili sauce, half the mayonnaise, a squeeze of lime juice and salt and pepper to taste. In a small bowl, combine the remaining mayonnaise and remaining chili sauce. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency; set aside.
3. In another medium bowl, whisk together the tempura batter mix, ⅓ cup water and a pinch of salt and pepper. The batter should be thick but smooth, like pancake batter; add more water 1 teaspoon at a time if needed. Stir in the cauliflower pieces until fully coated.
4. Heat a ⅓-inch layer of cooking oil in a large, heavy-bottomed pan over medium-high heat. When the oil is hot enough that a drop of batter sizzles on contact, use a slotted spoon to add the coated cauliflower in a single layer (work in batches to avoid overcrowding). Fry until golden brown and crispy, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
5. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill each with the slaw and crispy cauliflower. Drizzle with sweet soy glaze and the chili mayo. Garnish with chopped cilantro and peanuts. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I bake the cauliflower instead of frying?

Yes, you can bake the battered cauliflower on a parchment-lined baking sheet at 425°F (220°C) for about 20 minutes, flipping halfway, until golden and crispy. The texture will be slightly less crunchy than fried.

What can I use instead of sweet Thai chili sauce?

You can substitute with a mix of sriracha and a little honey or sugar to mimic the sweet-spicy flavor. Adjust to taste.

How do I make the tacos ahead of time?

Prepare the slaw and chili mayo up to a day in advance and refrigerate. Fry the cauliflower just before serving to keep it crispy. Warm the tortillas at serving time.