Crispy Sriracha fried cauliflower in a soft flour tortilla with crisp lettuce and a light cool chive cream cheese sauce. Sounds like the perfect taco to me!
Cook Time 25 Minutes:
Makes enough for 3-5 people
1 medium cauliflower broken into about 1-1/2-2 inches size pieces.
oil for cooking - I use avocado oil
1/2 cup of vegan butter
1/4 cup of Sriracha sauce
6-8 small flour tortillas
The Wet Batter
1/2 cup of all purpose flour
1/2 tsp of onion powder
1/2 tsp of garlic powder
1 tbs of Sriracha sauce
1 cup of water
The Dry Batter
1 cup of all purpose flour
1 tbs of garlic powder
1tbs of onion powder
1 tsp of salt
First make the Sriracha sauce by melting the vegan butter in a sauce pot over low heat. Once the butter is melted use a whisk to mix in the 1/4 cup of Sriracha sauce. Remove it from the heat and set it aside. You want to give the sauce time to cool down a bit so that it doesn't make your cauliflower soggy.
In a shallow bowl combine all of the dry batter ingredients. Mix well and set aside.
In an additional bowl combine all of the wet batter ingredients.
Now take the cauliflower bites and place each one into the wet batter making sure its thoroughly coated and immediately place it into the dry batter making sure it is completely coated.
Place the coated cauliflower onto a dish until ready to use.
Place a large skillet over medium heat and carefully add in enough oil to fill the pan about 1/2 an inch deep.
Once the oil is hot carefully add in the cauliflower making sure NOT TO OVERCROWD THE PAN! You will need to cook them in batches.
Cook the cauliflower for 2-3 minutes on each side or until golden brown.
Drain the cauliflower on a paper towel and add a pinch of salt to taste iff necessary.
Now use a whisk to stir the Sriracha sauce and use it to coat your cauliflower bites.
You can now assemble the the tacos!
I hated blue cheese since I could remember so I just mixed 1/4 cup of Kite Hill Chive Cream Cheese Alternative with 2 tbs of vegan mayo and drizzled it on top.