Crispy Cauliflower Tacos
Combine the mayo, chipotle paste, ¼ tsp salt and the zest of a lime.
Finely slice the red cabbage and coriander. Mix together with ½ tsp salt and the juice of a lime.
Chop up the cauliflower into small florets, and the stem and leaves into bite-sized pieces
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.
Heat up a large pot of vegetable oil on medium heat.
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.
Toast the tortillas on a dry saucepan.
Top the tortillas with the crispy cauliflower, then the zesty cabbage followed by your chipotle mayo. And tuck in.