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Crispy Cauliflower Tacos with Chipotle Crema

Crispy Cauliflower Tacos with Chipotle Crema reads citrus 6.5, sourness 6.3 and smoke 4.8 on Palate's 0–10 flavor X-ray — a Mexican main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.7 / 10
• Sweet & Fruity — 2.2 / 10
• Sour & Bright — 8.4 / 10
• Bitter & Earthy — 5.4 / 10
• Rich & Fat — 3.7 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Citrus 6.5 · Sourness 6.3 · Smoke 4.8 · Heat 4.0 · Richness 3.5 · Salinity 3.4 · Allium 3.1 · Herbaceous 3.1 · Umami 3.0 · Earthy 2.5 · Sweetness 1.9 · Warm Spice 1.5 · Bitterness 1.2 · Fruity 0.8 · Floral 0.7 · Nutty 0.7

What's in it (15)

• head cauliflower — 907 g
• all-purpose flour — 121 g
• cold water — 237 g
• smoked paprika — 5 g
• garlic — 5 g
• cumin — 3 g
• salt — 5 g
• vegetable oil — 1306 g
• mayonnaise — 109 g
• chipotle chile — 200 g
• lime juice — 30 g
• green cabbage — 473 g
• cilantro — 15 g
• corn tortillas — 800 g
• lime — 65 g

Time & effort: about 34 min · effort: involved

Nutrition (per 100 g, engine-estimated): 194.9 kcal, 4.2 g protein, 7.5 g fat, 29.5 g carbs

Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Toss the cauliflower florets with 1/4 cup of the flour and 1/2 teaspoon of the salt in a large bowl until lightly and evenly coated; this thin dry coat gives the wet batter something to grip.
2. In a separate bowl, whisk the remaining 3/4 cup flour, the seltzer, smoked paprika, garlic powder, cumin, and 1/4 teaspoon of the salt into a smooth, pourable batter.
3. Pour the vegetable oil into a Dutch oven or other heavy pot to a depth of 2 inches and heat over medium-high heat until a deep-fry thermometer reads 350°F, about 10 minutes.
4. Working in 3-4 batches so the oil stays hot, dip the floured cauliflower into the batter, letting the excess drip off, then lower it into the oil. Fry until deep golden brown and crisp, 4-5 minutes per batch, turning once halfway through. Lift out with a spider or slotted spoon, drain on a wire rack set over paper towels, and season with a pinch of salt while hot; let the oil climb back to 350°F between batches.
5. While the cauliflower fries, whisk the mayonnaise, minced chipotle peppers, adobo sauce, and 1 tablespoon of the lime juice together in a small bowl until smooth; this is the chipotle crema.
6. Toss the cabbage with the remaining 1 tablespoon lime juice and the remaining 1/4 teaspoon salt in a medium bowl; set aside to soften, tossing once or twice more, about 10 minutes.
7. Once all the cauliflower is fried, warm the tortillas directly over a gas flame or in a dry skillet over medium-high heat until pliable and lightly charred in spots, about 30 seconds per side; wrap in a clean towel to keep warm.
8. Divide the crispy cauliflower among the warm tortillas, top each with the lime-cabbage slaw and a generous drizzle of chipotle crema, and scatter with the cilantro. Taste a bite for salt and serve immediately with lime wedges.

Dishes with a similar flavor shape

• Grilled Chicken Tacos al Carbon — Mexican
• Chicken Fajita Skillet with Peppers and Onions — Tex-Mex
• Blackened Chicken Skillet with Corn and Peppers — Cajun/Creole · Cajun
• Grilled Chicken Fajitas — Tex-Mex
• Grilled Chicken Shawarma Skewers — Middle Eastern

Keep reading: what citrus, sourness, smoke mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.