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Cauliflower Tacos

Bang Bang Cauliflower Tacos


for the batter

  • 1 1/2 cups flour, plus more for dusting
  • 2/3 cup cornstarch
  • 1 TB + 1 tsp baking powder
  • 2 tsp salt
  • 2 cups beer (use a strong IPA for best results)
  • canola, vegetable or grapeseed oil, for frying

for the cauliflower

  • 1 small head cauliflower, chopped into small, bited-sized florets

for the bang bang sauce

  • 1 cup vegan mayo
  • 1/2 cup sweet chili sauce
  • 2 TB sriracha
  • juice from one lime

to serve

  • mandolined cabbage
  • sliced avocado
  • chopped cilantro
  • chopped scallions
  • warmed tortillas


to prepare the cauliflower

  1. Place the flour, cornstarch, baking powder and salt into a medium-sized bowl. Combine, then slowly pour in the beer. Gently stir until just combined, do not overmix. Set aside for 20 minutes.
  2. When you are ready to fry, place several inches of grapeseed or vegetable oil into a small cast iron pot. Heat over medium-high heat for about 7 minutes, or until it reaches 350 degrees. You can also insert a chopstick into the oil, touching the bottom of the pot. If bubbles form or sizzle around the chopstick immediately, you are ready to fry.
  3. Working in small batches, lightly dust the cauliflower florets with some of the flour in a large bowl. Throw a handful of the florets into the batter with your hands and move around until evenly coated. The batter will be a little goopy.
  4. Add the florets carefully to the hot oil, one at a time. Do not overcrowd the pot, or your florets will stick together and get mushy. Fry until golden brown, just a few minutes, flipping it around using a spider skimmer.
  5. Transfer fried florets to a cookie sheet with a cooling rack while you finish frying the rest of the batches.

to finish

  1. Combine all of the bang bang sauce ingredients together, set aside.
  2. Serve as desired in warmed tortillas, in a burger or sandwich, or just dip the fried florets into the sauce as an app.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes