Cinco de Mayo Recipe: Vegan beer-battered cauliflower tacos

I love learning new vegan recipes, especially ones that celebrate a culture other than my own. Last year my boyfriend and spent every weekend cooking up new recipes and I have to admit that the Mexican dishes like fajitas and nachos were some of my favourites.

With Cinco de Mayo just around the corner, why not try something new yourself? This recipe for vegan beer-battered cauliflower tacos isn’t as scary as it looks and makes super tasty treats to enjoy with your household. Give it a go!

Ingredients:

Beer battered cauliflower:

  • 250g cauliflower
  • 200g flour
  • 350ml dark beer
  • 5g curry power
  • 5g smoked paprika
  • salt and pepper to taste

Coleslaw

  • 120g carrot
  • 200g cabbage
  • 150ml vegan heavy cream
  • salt and pepper to taste

Caramelised onion

  • 1 medium-sized onion
  • 50ml white wine

Sundries:

  • 1 avocado
  • Mexican salsa to taste
  • 5/6 tortillas

Method:

Coleslaw: 

Start by peeling off the carrots and shred them into small pieces (if you are in a rush you can simply buy carrots already shredded). Take the cabbage wash properly and remove the outer leaves. Shred the cabbage into slightly bigger pieces than the carrots.

Mix the cabbage and carrots in a salad bowl. At this point add the vegan heavy cream, salt, 1/4 lemon juice, and pepper and mix it all to combine all the ingredients. Put aside, you will use it as a topping for your tacos.

Caramelised White wine Onion:

For the onions, we will start by washing them properly, peeling the outer leaves and finally cut them into julienne cut. In a pan, add the sliced onions and cook over medium-low heat until the onions are slightly wilted.

Season with salt and black pepper to taste, add the white wine and cook everything over medium heat until the alcohol has evaporated. At this point low heat and covered the pan for about 15 minutes, stirring occasionally. As soon as they look ready remove them from heat and let them rest in a bowl. Put them aside ready to use for your topping.

Beer Battered Cauliflower: 

We start by grabbing a bowl and pouring the flour, salt, pepper, curry powder and mix them properly.

Once all the dry ingredients are mixed, add the beer and whisk until you get a batter. ( the batter needs to be runny but not too watery) 

For the next step, we will pre-heat to medium a non-stick pan and add the frying oil to more or less halfway ( we will shallow fry our cauliflower).

Carefully, dip each piece of cauliflower into the batter and make sure the batter covers up the entire piece. Once the oil is hot, we will start adding piece by piece carefully into the pan. Wait until golden brown and then flip over. (check the desired hardness of the cauliflower with the help of a knife). Once the entire battered piece of cauliflower turns golden brown and you reached the desired hardness, take out the pieces and let them rest on a kitchen paper towel to dry off the oil excess.

Avocado: 

Slice your avocado in half and start to cut it into a thin slice, in an alternative you can smash your avocado into a bowl and make smooth guacamole, in this case, squeeze half lime/lemon on it and some salt and pepper for the seasoning. You can also add cubed tomatoes, raw cubed white onion and some cubed chilli to give more taste to your guacamole.

Assemble the Tacos:

At this point, we will start to assemble the tacos. Make sure to have all your topping close to you; coleslaw, avocado, Mexican salsa, caramelised onion, beer-battered cauliflower, and your tortilla.

Start by placing your tortilla on a plate and add some beer-battered cauliflower into it, on the top add some coleslaw, avocado, and caramelised onion, as a final touch add some Mexican salsa and a few drops of lemon. Do the same process to all the tacos, you can swap the topping as you like. Enjoy!!

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