Cauliflower is the star of these Baja-style tacos
Atrue Baja California experience requires sunny, breezy patios, a plate of tacos and cold beer. We aimed to re-create the feel of Baja-style fish tacos at home, instead bringing veggies to the forefront. Battered cauliflower, drizzled with a cool, creamy sauce, was the perfect stand-in for the fish. To avoid the mess of deep-frying, we cut the cauliflower into large florets and roasted them after dunking the pieces in coconut milk seasoned with garlic and spices and then rolling them in a mixture of panko bread crumbs and shredded coconut. Not only did this add richness and the flavors of a cabana-shaded getaway, but it also mimicked the crisp crust of batter-fried fish. A crunchy slaw with juicy mango and spicy jalapeño provided a balance of sweetness and heat.
Total time: 45 minutes
Baja-style Cauliflower Tacos Tacos
3 cups (7½ ounces) coleslaw mix
½ mango, peeled and cut into ¼-inch pieces (¾ cup)
2 tablespoons lime juice, plus lime wedges for serving
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeño Salt and pepper
1 cup unsweetened shredded coconut
1 cup panko bread crumbs 1 cup canned coconut milk 1 teaspoon garlic powder 1 teaspoon ground cumin ¼ teaspoon cayenne pepper ½ head cauliflower (1 pound), cut into 1-inch florets
8–12 (6-inch) corn tortillas, warmed
Cilantro sauce
¼ cup mayonnaise
¼ cup sour cream
3 tablespoons water 3 tablespoons minced fresh cilantro
¼ teaspoon salt
Tacos: Adjust oven rack to middle position and heat oven to 450 degrees. Combine coleslaw mix, mango, lime juice, cilantro, jalapeñoand ¼ teaspoon salt in bowl. Cover and refrigerate until ready to serve.
Spray rimmed baking sheet with vegetable oil spray. Combine coconut and panko in shallow dish. Whisk coconut milk, garlic powder, cumin, cayenne, and 1 teaspoon salt together in bowl. Add cauliflower florets to coconut milk mixture and toss to coat well. Working with 1 floret at a time, remove from coconut milk, letting excess drip back into bowl, then coat well with coconut-panko mixture, pressing gently to adhere; transfer to prepared sheet.
Bake until florets are tender, golden, and crisp, 20 to 25 minutes, flipping florets and rotating sheet halfway through baking.
Cilantro sauce: Meanwhile, combine all ingredients in bowl; set aside until ready to serve.
Divide slaw evenly among warm tortillas and top with florets. Drizzle with cilantro sauce and serve with lime wedges. Serves 4 to 6.
Recipes from americastestkitchen.com.