Crispy Cauliflower Tacos

Ingredients:

Cabbage salad

• 1/4 head white cabbage, finely shredded (about 2 cups)
• 1/4 head red cabbage, finely shredded (about 2 cups)
• 0.5 cups cilantro leaves, coarsely chopped
• 2 tbsp lime juice (from 1 lime)
• 2 teaspoons of honey
• 1/4 cup sour cream

Avocado Chipotle Sauce

• 1 small chipotle pepper in adobo sauce
• 0.5 cups of cilantro leaves
• 1 avocado, cut in half, remove pit
• 2 tbsp lime juice (from 1 lime)
• 1/4 cup sour cream

Crispy Cauliflower

• 3/4 cup white rice flour
• 1/4 cup premium flour
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 tsp cayenne pepper
• 1 cup dark Mexican beer, such as Modelo Negra or Dos Equis Dark Lager
• 600 g bite-sized cauliflower florets (about 36 or half a medium head)
• 12 white corn tortillas, 12 cm in diameter.
• Vegetable oil, for frying
• Pico de gallo, for serving
• Lime wedges, for serving
• Special equipment: mandoline vegetable slicer

Preparation:

1. Preheat the oven to 120°C (250°F). In a large Dutch oven or cast iron skillet, heat about 2 inches (5 cm) of vegetable oil over medium heat until it registers 350°F (175°C) on a deep-fry thermometer. Place a wire rack on a rimmed baking sheet.
2. Cabbage salad:
   
   In a large bowl, combine all the cabbage, cilantro, lime juice, honey, sour cream, and 0.5 teaspoon salt. Set aside.
   
   Avocado Chipotle Sauce:
   
   Combine the chipotle adobo sauce and cilantro in a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Add the avocado, lime juice, sour cream, and 1/2 teaspoon of salt and pulse until smooth. Transfer to a small bowl and set aside.
3. Crispy Cauliflower:
   
   In a large bowl, combine white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne pepper, and 1/2 teaspoon salt. Gradually whisk in the beer and mix until the batter is smooth (the texture and consistency should resemble pancake batter).
4. Place one-third of the cauliflower florets in the batter and coat thoroughly. Let any excess batter drip back into the bowl and carefully lower the cauliflower into the hot oil. Fry until tender and golden brown on all sides, about 4-5 minutes.
5. Using a slotted spoon, transfer to the prepared baking sheet, lightly salt, and place in a warm oven. Heat the oil again to 175°C. Repeat with the remaining cauliflower and batter and fry two more batches.
6. Heat the tortillas in a large, dry skillet over medium heat for 5 seconds per side, or wrap them in a damp kitchen towel and microwave for 25 seconds. Wrap them in a dry kitchen towel to keep them warm.
7. Assembly:
   
   Spread a layer of avocado sauce in the center of each toasted tortilla. Top with a few slices of crispy cauliflower, coleslaw, and pico de gallo. Serve with lime wedges.