Holy moly, this is the best vegan meal I’ve ever eaten, and it is so simple to make! I’ve taken inspiration from MOB kitchen for this one and added my own unique twist.

So I’ve been trying to think of tasty vegan recipes to add to this blog but, as someone who isn’t a vegan and who doesn’t like a lot of key vegan ingredients (tofu, mushrooms, beans…), I’ve been struggling.

But yesterday I found the recipe I’ve been looking for. Thanks to MOB Kitchen, I found THE tastiest vegan recipe I have ever eaten. Beer battered cauliflower tacos. I’ve added some twists to this recipe which I think make it even more amazing.

These are the best tacos I have ever made. Most of the recipe is incredibly simple, too, and there is only one thing you need to cook.

The one bad thing about this recipe is that you need to deep fry the cauliflower. This isn’t the most healthy option but it is the only way you’re going to get super crunchy cauliflower. If you’ve never deep-fried before, don’t worry, this recipe has a step-by-step guide.

The original recipe for this included a red cabbage slaw but I thought that cabbage on top of cauliflower was a little too… cruciferous. So instead I’ve added avocado, pickled onions and a basic salad for tacos. The only topping I kept was the chipotle mayonnaise. I’ve actually never had chipotle before, and I was really missing out. It is the perfect, slightly spicy addition to the crispy cauliflower.

This recipe takes a little time to make, but it is cheap and so, so tasty. Better yet, it is so filling. I could only manage one and a half tacos so we have more for lunch today!

This recipe will make cauliflower your new favourite vegetable. Try it today and let me know what you think!

How to make beer-battered cauliflower tacos

Servings: 2

Preparation times: 15-20 mins.

Cooking time: 20 mins

Ingredients

For the battered cauliflower:

• 1 can of beer
• 100g of self-raising flour
• 1tsp paprika
• 1tsp salt
• 1/3 a head of cauliflower (or even less, this recipe goes a long way)
• Veg oil

For the pickled onions

• 1/2 a red or white onion, thinly sliced
• 60ml of white vinegar
• 30g of sugar
• Enough water to cover the onions

For the avocado:

• 1 avocado, smashed
• 1/2 juice of a lime
• 1tsp paprika
• 1tsp salt

For the chipotle mayo:

• 4 tbsp of vegan mayo (or normal mayo if you aren’t vegan)
• 1tbsp chipotle sauce, or 1tsp of chipotle paste
• Zest of 1/2 a lime
• 1tsp salt

Extras:

• 6 small tomatoes, finely chopped
• Lettuce
• Any of your favourite toppings (vegan cheese, jalapenos, coriander)
• 4 tortillas

cauliflower tacos recipe

1. Begin by preparing the onions. Finely slice them and place them in a bowl. In a small pan, add the vinegar, sugar and water. Heat this mixture up until the sugar has dissolved. Pour over the onions, making sure that they are all covered and set to one side.
2. Next, mash the avocado and put into another bowl. Add the salt, paprika, lime juice and mix. Place to one side.
3. For the mayo, heap the tablespoons of vegan mayo into a dish. Add the chipotle (add more or less to taste) and the zest of half a lime. The lime makes this mayo really amazing, so don’t leave it out. Mix and put to one side.
4. Chop out the rest of your toppings up and put to one side.
5. Chop the cauliflower up into small florets. I kept going until I had a plate filled with little cauliflower bites, but this was a little too much.
6. To make the batter, place the flour into the bowl. Add the paprika and salt and mix together. Gradually add the beer to the flour and whisk to form a light batter. The batter wants to be quite thick so don’t add all the beer straight away- you may be left with some that you can drink!
7. Pour some vegetable oil into a small pan. Make sure that there is enough in so that when you put in the cauliflower they won’t touch the bottom.
8. Carefully heat up the oil. Hot oil can burn your skin really fast, so please be careful with the next steps. To test if the oil is hot enough, place a small drop of batter in the oil. If it starts to bubble and fry, it’s ready.
9. Put a handful of cauliflower in the batter and ensure that it is all coated. Put into the oil and let each floret cook for 5 to 8 minutes, or until they are crisp and golden. One cooked, carefully remove with a slotted spoon and place to one side. Repeat this step until all of the cauliflower is cooked.
10. Warm the tortillas in the microwave for 30 seconds or in a dry pan.
11. Serve and enjoy!

Tips:

• Once you have finished with the oil. Keep it to use for other recipes or for the next time you make this recipe!
• If you are worried about deep frying, or just want a lighter meal, you can roast your cauliflower in the oven with a lot of herbs and spices.
• The BEST bit about this dish is the little scraps of batter, so don’t worry if the batter falls off some of the cauliflower.