Crispy cauli-taco’s with cilantro chimichurri and chipotle mayo

Not the most traditional tacos made in this household, but then again also not the most untraditional as we do have to remember I live with a Swede, and occasionally we have to commit treason in the shape of Santa Maria texmex spice..

In surprise to no one, cauliflower just gets a lot better when it’s fried crispy in oil? I mean it’s still a vegetable, but you’d almost forget! Together with the smoky chipotle mayo and punchy chimichurri these tacos were an absolute dripping delight, perfect in case you’re hosting a día de los muertos party this weekend. It’s Anton’s birthday on November 1st, so I guess our vibes are more día de los alive-os but there shall be tacos nonetheless.

Ingredients #

For 2:

• Large bunch cilantro
• 2 garlic cloves
• 1 red chilli
• 2 scallion stalks
• Olive oil
• Red wine vinegar
• Mayonnaise
• Chipotle in adobo
• Small cauliflower head or half a normal one
• A few heaping tablespoons of flour
• 200ml beer (any beer will work)
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons ground chipotle chili
• 1 teaspoon MSG (optional but delicious)
• Oil for frying
• Salt
• Black pepper
• Small tortillas (I’m not gonna tell you how many you’re allowed to eat, you’re a grown-up)

Method #

1. Finely chop the cilantro, chilli and scallions. Add them to a bowl and grate the garlic cloves in there. Pour olive oil over the mix to make it a spoonable sauce, kind of like a rough pesto consistency. Stir through a few tablespoons of red wine vinegar, depending on how punchy you like it you can adjust the amount. Season with salt and pepper and set aside for now.

2. Mix three tablespoons of mayo with one tablespoon of the chipotle in adobo, set aside for now.

3. Cut the cauliflower in small florets, add them to a large bowl and season generously with salt.
   In another bowl mix together a few heaping tablespoons of flour, say 4, with the cumin, paprika, ground chipotle, MSG, salt and black pepper. Pour the beer in the flour mixture to turn it into a pancake batter consistency. If you feel like it’s too thin, add a little flour, if it’s too thick add a little beer! :) Pour the batter over the cauliflower florets and toss to coat.

4. In a cast iron skillet or dutch oven heat up about 1 cm of frying oil. The cauliflower does not have to be fully submerged.

5. Once hot, fry the cauliflower until golden brown and crisp, about 7 minutes. Work in batches if you can’t fit it all in the skillet, you don’t want to overcrowd.

6. When the cauliflower is golden, take it out of the oil and drench on a paper towel to crisp up. Immediately season with salt.

7. Heat up the tortillas in a dry skillet, or straight over the burners if you have a gas stove. I used corn tortillas, but flour would work fine too.

8. Taco-time! Take off any white clothing items, get napkins ready, and assemble the cauliflower on the warm tortilla, spoon over the chimichurri and drizzle over the mayo!

If ever there was a time for margaritas this is it!!