Crispy Cauliflower Tacos

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Step 1.

Combine the mayo, chipotle paste, ¼ tsp salt and the zest of a lime.

Step 2.

Finely slice the red cabbage and coriander. Mix together with ½ tsp salt and the juice of a lime.

Step 3.

Chop up the cauliflower into small florets, and the stem and leaves into bite-sized pieces

Step 4.

Whisk together the self-raising flour, paprika and 1 tsp of salt. Add in a handful of ice and slowly whisk in the beer to form a light and airy batter.

Step 5.

Heat up a large pot of vegetable oil on medium heat.

Step 6.

Dip the cauliflower into the batter and then straight into the frying oil. Fry for 5-8 mins until cooked through and golden. Continue with the stems and leaves. The leaves will only take a minute to cook.

Step 7.

Toast the tortillas on a dry saucepan.

Step 8.

Top the tortillas with the crispy cauliflower, then the zesty cabbage followed by your chipotle mayo. And tuck in.

We used fresh Ocado cauliflower to get the maximum flavour out of our ingredients.

In partnership with Ocado.

100g Mayo
2 Tsp Chipotle Paste
2 Limes
¼ Red Cabbage
1 Bunch Of Coriander
1 Cauliflower
200g Self-Raising Flour
1 Tsp Paprika
Ice
250ml Beer
12 Tortillas
Salt
Vegetable Oil