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Bang Bang Cauliflower Tacos Recipe

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3.8 from 89 reviews

These Bang Bang Cauliflower Tacos feature crispy, golden battered cauliflower florets tossed in a spicy, creamy sauce, paired with a fresh cabbage slaw and served in warm tortillas. Perfect as a flavorful vegetarian meal that balances crunch, zest, and a hint of heat in every bite.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Slaw

  • 2 cups chopped napa cabbage
  • 1/2 cup chopped red cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 lime (juiced)

Cauliflower & Batter

  • 1 medium head cauliflower (cut into florets)
  • 1/4 cup all-purpose flour
  • 1/4 cup club soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil

Sauce

  • 1/2 cup mayonnaise
  • 4 tablespoons sweet chili sauce
  • 3 teaspoons chili garlic sauce
  • 3 tablespoons fresh chopped chives

Other

  • 8 4-inch flour or corn tortillas (your preference!), warmed
  • lime wedges (for serving)

Instructions

  1. Prepare the Slaw: In a bowl, toss the chopped napa cabbage, red cabbage, and fresh cilantro. Squeeze the juice of one lime over the mixture and toss again to evenly coat. Set this fresh slaw aside to let the flavors meld.
  2. Heat the Oil: Place a large skillet or pot over medium-high heat and add the canola oil, heating it until shimmering and hot enough for frying.
  3. Make the Batter and Prepare Cauliflower: Chop the cauliflower into florets ensuring the stems are short to ensure even cooking. In a small bowl, whisk together the all-purpose flour, club soda, salt, and pepper to form a smooth batter.
  4. Fry the Cauliflower: Dip each cauliflower floret into the batter, fully coating it. Carefully place the battered florets into the hot oil in batches, avoiding overcrowding. Fry evenly on all sides until the batter is a light golden color and crispy, about 3-5 minutes per batch. Transfer the cooked florets to a paper towel-lined baking sheet to drain excess oil.
  5. Prepare the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, and chili garlic sauce until smooth. Remove half the sauce and set aside for drizzling later.
  6. Toss Cauliflower in Sauce: Add the fried cauliflower florets to the remaining sauce in the bowl and gently toss until all pieces are well coated. Sprinkle the chopped fresh chives over the sauced cauliflower for freshness and color.
  7. Assemble the Tacos: Warm the tortillas and then place a generous scoop of the cabbage slaw in the center of each. Top with a spoonful of the sauced cauliflower. Drizzle with extra sauce and garnish with a spritz of fresh lime juice before serving.

Notes

  • Use short cauliflower florets with minimal stem for even and thorough frying.
  • Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
  • The recipe makes extra sauce, which can be stored for later use or served on the side.
  • Flour or corn tortillas can be used depending on preference or dietary requirements.
  • For a spicier version, add more chili garlic sauce to the batter or toppings.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/bang-bang-cauliflower-tacos-recipe/