Cauliflower Tacos
SERVES 8-10
PREP TIME 45 min
DIFFICULTY medium
INGREDIENTS
300 g (101⁄2 oz) cornflour (cornstarch)
1 1⁄2 cups (375 ml) soda water
1 tablespoon ground turmeric 2 teaspoons garlic powder
2 teaspoons ground cardamom 1 teaspoon smoked paprika rice bran oil, for deep-frying
1 whole cauliflower, cut into small florets
20 mini soft tacos
200 g (7 oz) mozzarella, sliced into 20 thin rounds
1 cup (250 ml) spicy goddess
SALSA
250 g (9 oz) cherry tomatoes, halved
1⁄2 red onion, chopped
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon cumin seeds
1 tablespoon olive oil
CABBAGE SALAD
3 tablespoons lime juice
1⁄2 teaspoon ground cumin
1⁄4 red cabbage, shredded
1 teaspoon sea salt
OPTIONAL INGREDIENTS
coriander (cilantro) leaves, lime wedges, sour cream and tequila
METHOD
Preheat the oven to 200°C (400°F).
Start with the salsa. Combine all the ingredients in a roasting tin lined with baking paper and pop in the oven for 15 minutes. Set aside and allow to cool, then scoop all the deliciousness into a bowl.
In a large bowl, whisk together the cornflour, soda water, turmeric, garlic powder, cardamom and smoked paprika until it forms a smooth slurry.
Pour 1 cm (1⁄2 inch) of oil into a deep frying pan and heat over medium heat. Test the heat with a drip of batter. When it bubbles, you are ready.
Dunk batches of the cauliflower into the batter, allowing the excess to drip off, then, using tongs, place them in the hot oil. Work in batches so you don’t overcrowd the pan.
Fry the cauliflower until golden on each side (about 4 minutes each batch) and place on a wire rack to drain.
This takes a while and gets a little messy with batter drips, but just resign yourself to cleaning it up later. Once it’s all cooked, combine the salad ingredients and let that relax for a bit.
To heat the tacos in cheesy batches, place them on a tray in a single layer with a slice of mozzarella. Then put the tray in the oven until the cheese is oozing.
Serve the tacos hot, like pancakes, on constant rotation from oven to mouth, with the cauli, spicy goddess, salsa and cabbage salad.
If you want to set it all out, just grate the mozz and zap the tacos. No biggie.