Cauliflower Tacos


  • Cauliflower florets (I used about 1/2 cauliflower)
  • Pico de Gallo (or diced tomatoes)
  • shredded lettuce
  • sliced green onion and lime wedge, for garnish

For the Beer Batter:

  • 1/2 bottle of Mexican beer (about 1 cup is fine)
  • 1 C. rice flour
  • 1/2 tsp. each: paprika, cayenne, chile powder, chipotle powder, garlic powder, oregano, salt, pepper
  • Oil for frying

For the White Sauce:

  • 1/2 C. sour cream (vegan, if desired)
  • 1/2 C. mayonnaise (vegan, if desired)
  • 1/2 lime, juiced
  • Opt: 1/2 tsp. chipotle puree or a couple shakes of chipotle or chile powder


  1. Combine white sauce ingredients and set aside.
  2. In large bowl, mix together the beer, rice flour and spices for the beer batter.  Add cauliflower florets and stir to coat cauliflower well.
  3. Fill a heavy bottomed skillet with about 3 inches of oil and heat to 350 degrees. Drop a few cauliflower florets at a time in the oil and deep fry, flipping once, until golden browned. This just takes a couple minutes. Remove florets and let drain on paper towels. Repeat until all your cauliflower pieces are cooked.
  4. To assemble: Warm tortillas, add cauliflower, a little shredded lettuce, pico de gallo and top with white sauce. Squeeze a bit of lime juice over tacos and sprinkle with sliced green onion and chopped cilantro, if desired.