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Cholula Battered Crispy Cauliflower Tacos
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 5
Author: The Sea Salt
Ingredients
  • 1/2 cup rice flour
  • 1/2 cup cornstarch
  • 1/4 cup cholula
  • 1/2 cup water, plus 2-3 Tbsp if needed to thin out
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 head cauliflower, cut into florets about 1 inch
  • tortillas
  • shredded cabbage
  • cilantro
  • extra cholula
  • lime
  • ripe avocado
Instructions

  1. Preheat oven to 425 degrees, and line a large baking sheet with parchment paper. 


  2. In a large bowl whisk together rice flour, cornstarch, cholula, water, cumin, garlic powder and red pepper flakes until smooth. Add more water if it is too thick. 


  3. Add cauliflower to batter and combine with hands until all the florets are covered. Lay out on baking sheet, shaking off excess batter and spread out so florets are in a single layer and not touching, so they're crisp up and not steam. 


  4. Bake for 15 minutes, and then turn and bake another 10-15 minutes. Check periodically since ovens are different. If you need to bake them longer to get them crispier go for it. They will also get a little crispier once they come out and rest a little bit. 


  5. If you want to get an even crispier exterior you can toss these with extra cholula when they come out of the oven and then put them under the broiler for a little bit, but make sure to watch them carefully. 


  6. Remove from the oven and toss with extra cholula. Serve in a warm tortilla with cabbage, cilantro, avocado, extra cholula and a squeeze of fresh time. 


Recipe Notes

You'll notice that there's no additional salt added to the batter, which is because the hot sauce can be on the salty side to begin with. If you feel like the cauliflower needs additional seasoning at the end go for it!

If you want to reheat these, I've found that the best way is in the broiler. It will crisp them up nicely!