Bang Bang Cauliflower Tacos
User Reviews
5
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Total Time
35 mins
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Servings
4 people
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Course
Main Course
Bang Bang Cauliflower Tacos
Description
These Bang Bang Cauliflower Tacos center on medium-sized cauliflower florets coated with a thin batter made from all-purpose flour and club soda, seasoned with salt and pepper, then pan-fried in canola oil until lightly golden and crisp. The slaw blends Napa and red cabbage with fresh cilantro and lime juice, adding a fresh, tangy crunch that contrasts the fried cauliflower. The bang bang sauce is a creamy blend of mayonnaise, sweet chili sauce, chili garlic sauce, and chopped chives, providing a balance of sweetness and a mild kick of heat. These components come together inside warmed flour or corn tortillas, making a handheld dish with layers of texture and flavor.
The taco can be served immediately after assembling, with lime wedges to add a fresh, acidic brightness if desired. Its combination of fried cauliflower, fresh slaw, and tangy sauce offers both comfort and vibrancy in a vegetarian taco.
Ingredients
Slaw
- 2 cups Napa cabbage chopped
- 1/2 cup red cabbage chopped
- 1/4 cup cilantro chopped, fresh
- 1 lime juiced
Cauliflower
- 1 cauliflower cut into florets, medium head
- 1/4 cup all-purpose flour
- 1/4 cup club soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons canola oil
Bang Bang Sauce
- 1/2 cup mayonnaise
- 4 tablespoons sweet chili sauce
- 3 teaspoons Chili garlic sauce
- 3 tablespoons chives fresh, chopped
- 8 flour tortillas 4-inch, or corn tortillas, warmed
- lime for serving, wedges
Instructions
Slaw
- In a bowl, toss together both kinds of cabbage and the cilantro. Toss with the lime juice. Set aside.
Cauliflower
- Heat a large skillet or pot over medium-high heat. Line a baking sheet with paper towels.
- Chop the cauliflower into florets - you don't want the florets to have long stems or else they won't cook evenly! In a small bowl, whisk together the flour, club soda, salt and pepper to create a batter.
- Add the canola oil to the hot skillet. Dip each floret into the batter, coating it completely. Place it in the oil and cook evenly on all sides - until you have a light golden batter. You can do a few pieces at once, but don't overcrowd the pan! Once each piece is crispy, place it on the paper towel lined baking sheet and repeat with remaining cauliflower.
- Once all the cauliflower is crispy, make the sauce. In a bowl, whisk together the mayo, sweet chili sauce and chili garlic sauce. This makes about double the sauce that you need, but it's SO good to have extra so you can drizzle it on the tacos! Take half of the sauce out of the bowl and set it aside. Add the cauliflower to the remaining sauce and toss it well (but gently!) until the pieces are coated. Top with the fresh chives.
- To assemble the tacos, place a scoop of the cabbage slaw in the center of the tortilla. Top with a spoonful of the cauliflower. Drizzle on extra sauce and serve with a spritz of lime!
User Reviews
Overall Rating
5
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