Crispy Cauliflower Tempura Tacos

May 20, 2015

Cauliflower tempura tacos are part Indian, part Japanese and part Mexican.  In other words, it is the ultimate fusion food.  The tempura batter is spiced with cumin, coriander, chili powder, and turmeric before the cauliflower is added.  The crunchy brassica bites are stuffed into warm corn tortillas with your favorite taco toppings.

Cauliflower Tempura Tacos


vegetable oil
1 cup flour
1 tbsp cornstarch
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon of turmeric
pinch of kosher salt
1 1/2 sparkling water
i head cauliflower, cut into florets
1 avocado, thinly sliced
2 limes, cut into wedges
shredded cabbage
cilantro, finely chopped
sour cream
corn tortillas


Step 1: Heat vegetable oil over medium high heat in a large pot or Dutch oven.  Bring the oil up to 350 degrees Fahrenheit.  You can also use a deep fryer.

Step 2: Sift the flour with cumin, coriander, chili powder, turmeric, and salt into a bowl.

Step 3: Add the seltzer water the flour and whisk the batter until smooth. Drop the cauliflower florets into the batter until coated.  Remove any excess batter before dropping into the oil.

Step 4: Cook the cauliflower tempura until batter turns golden brown, about 3 minutes.  Remove from oil and let drain on a paper towel. Squeeze fresh lime juice over the tempura

Step 5: Serve cauliflower tempura in warm corn tortillas with shredded cabbage, avocado, cilantro, and a dollop of sour cream.


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