Fried Cauliflower and Avocado Tacos

This post is sponsored by the California Avocado Commission.

Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party. I love eating out on the back patio for dinner, lounging around, drinks in hand as the conversation continues far into the night. These roasted cauliflower tacos provide the perfect food for just such a night.

Tacos are one of my favorite foods, as there are just so many filling options! The vegetarian fillings are topped with pickled onions in corn tortillas topped with sour cream and pepitas for a perfect summer meal. The avocado-cauliflower tacos are “win-win-win” – healthy ingredients, delicious taste and ease of serving, all of which combine for gracious outdoor dining for your favorite group of friends.

Fried Cauliflower and Avocado Tacos

Key Ingredients in This Recipe

• Avocado – Fresh, creamy avocados are the perfect compliment to crispy, fried cauliflower. Avocados grown in California are in season right now so opt for the domestically grown avocado for your tacos.
• Cauliflower – I prefer to buy a whole head of cauliflower and cut it into florets. It’s typically cheaper than buying pre-cut and only takes a second to cut up. I lightly batter and fry the cauliflower florets to add a crispy texture. If you don’t want to fry the cauliflower simply roast them and add to the tacos.
• Pickled onions – I make my own pickled onions using my recipe here. They add an acidic contrast to the creamy avocado and rich, fried cauliflower.

How to Make Fried Cauliflower and Avocado Taocs

1. Heat oil. Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 350°F.
2. Make the batter. In a large bowl whisk together the cornstarch, flour, baking powder, cumin, chili powder and salt. Next, slowly add ¾ cup cold water, whisking until a thin batter forms (about the consistency of pancake batter). Then, whisk the egg in to the batter until combined.
3. Fry the cauliflower florets. Dip the cauliflower florets into the batter and add to the hot oil, frying until the outside is golden brown and the inside is tender, about 3 minutes. Remove with tongs to a paper towel-lined plate to drain. Repeat the process with the remaining cauliflower.
4. Assemble and serve. Fill warmed tortillas with a few pieces of the crispy cauliflower, slices of avocado and pickled onion. Top with sour cream, cilantro leaves and pepitas. Serve the tacos with lime wedges on the side.

Tips and Tricks for This Recipe

It can be hard to cook for a crowd and so here are a few tips for when you are making tacos that will make it easier.

• I try to prep as much as I can ahead of time so when it comes to the actual cooking process, it is much more streamlined.
• Once I have everything prepped ahead of time the serving process for big groups can be handled two ways – either by setting all the fillings out on the table in bowls and having everyone make their own tacos or by assembling the tacos yourself and placing them on a large platter so that everyone can serve themselves.

Other Recipes to Try

If you enjoy this cauliflower taco recipe, I recommend checking out some of these:

• Spicy Shrimp Salad Stuffed Avocados
• Avocado Tomatillo Salsa
• Spiced Cauliflower “Steaks” with Avocado Tomatillo Salsa

Fried Cauliflower and Avocado Tacos

Print Pin

Serves 4

US Customary – Metric

Ingredients:

For the cauliflower:

• Vegetable oil, as needed, for frying
• ½ cup cornstarch
• ½ cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cumin
• 1 teaspoon ancho chili powder
• ½ teaspoon kosher salt
• 1 egg
• 1 large head cauliflower, cut into florets

For serving:

• 8 (6-inch) corn tortillas
• 2 large Hass Avocados, pitted, peeled and sliced
• ½ cup pickled red onions
• ¼ cup sour cream
• ¼ packed cup cilantro leaves
• 1/3 cup pepitas
• 2 limes, cut into wedges

Instructions:

For the cauliflower:

• Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 350°F (180ºC).
• In a large bowl whisk together the cornstarch, flour, baking powder, cumin, chili powder and salt. Slowly add ¾ cup cold water, whisking until a thin batter forms (about the consistency of pancake batter). Whisk the egg in to the batter until combined.
• Dip the cauliflower florets into the batter and add to the hot oil, frying until the outside is golden brown and the inside is tender, about 3 minutes. Remove with tongs to a paper towel-lined plate to drain. Repeat the process with the remaining cauliflower.

For serving:

• Fill warmed tortillas with a few pieces of the crispy cauliflower, slices of avocado and pickled onion. Top with sour cream, cilantro leaves and pepitas. Serve the tacos with lime wedges on the side.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings