Tacos are one of my favorite foods, as there are just so many filling options! Fresh, creamy avocados are the perfect compliment to crispy, fried 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.