The combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce (below).
- 1 2-pound head cauliflower
- 2 eggs
- ½ cup flour
- Salt to taste
- Light olive oil or vegetable oil for frying
- 12 corn tortillas
- Baja Style Cabbage Slaw
- Creamy Avocado Sauce
Separate the cauliflower into florets. Cut large florets in half. Using a steamer rack, steam florets until just crisp tender. Do not allow to soften. Remove and allow to cool. Pat dry if there is any residual water on the florets.
Mix the eggs, flour and salt to taste to make a batter. Heat about 2 inches of oil in a large frying pan. Add the florets and brown on all sides. Drain on paper towels.
Warm the tortillas. Distribute the florets evenly among the tortillas, top with Baja Style Cabbage Slaw and drizzle with avocado sauce. Makes 12 tacos.
For the creamy avocado sauce:
In a blender, place the flesh of 1 large, ripe avocado, 1 jalapeño en escabeche (pickled jalapeño), ¼ cup Greek yogurt, 2 tablespoons whole milk, 1 tablespoon fresh lime juice. Blend until smooth. Add Chopped cilantro when blending if you have not used it in the slaw.
Cauliflower: A Mexican market staple and vegetable of the year