Tasty battered cauliflower tacos served with a red cabbage and carrot salad. These vegetarian tacos are perfect to serve for a fun dinner with family or friends. The crunchy bites of fried cauliflower combines wonderful with the guacamole sauce!
Cut the cabbage and carrots into julienne strips. Place them in a bowl and add salt, pepper and lime juice. Add a tablespoon of olive oil and two or three tablespoons of vinegar. Mix well and let it rest for 30 minutes.
Cut the cauliflower into small florets. Fill a large pot with water and a pinch of salt. Bring to a boil.
As soon as the water starts to boi, add the cauliflower. Cover, turn off the heat and let it sit for 10 minutes.
After the 10 min has passed, remove the cauliflower from the water and drain it in a colander.
Prepare the batter: Sift the flour and baking powder into a bowl, season with salt and pepper then add the paprika and cumin; mix very well to combine.
Add the egg and beer then whisk gently until combined. After mixing you will get a dense mixture (similar to pancakes batter).
Add the well-drained cauliflower to the flour mixture and stir until all the parts are coated evenly.
Heat plenty of oil in a frying pan over medium heat. Working in batches fry the cauliflower.
Place fried cauliflower on a plate with paper kitchen towels to remove excess of oil.
Warmp up the tortillas in a large cast iron skillet or a comal. Assemble tacos with the cauliflower bites, then top with the red cabbage salad. Spoon the guacamole sauce and serve with a squeeze of lime.
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