I came up with this idea one night when I was racking my brains on how to get my kids to eat more vegetables. Fish tacos are a big hit in our house and everyone loves them, deep fried little nuggets with salted cabbage and homemade pico-de-gallo (thanks GOOP), whats not to love? So when Mama gets desperate, creativity levels soar...I steamed up some cauliflower that were cut in fish sized shapes, making sure to keep a bit of bite to them. Then battered them and fried and the littles were none the wiser. Big Papa on the other hand, was neither amused or impressed. Give it a try and tell me what you think, sneak substitute or total bomb?
- 1 head of cauliflower
- 1 cup cornstarch
- 12 corn tortillas
- 1/2 L of fying oil
- 1 ½ cup flour (I use this Four Bean Flour mix)
- 3/4 cup of Soda Water
- 1 tbsp Old Bay Seasoning
- 1 tsp salt
FOR THE SLAW
- ½ red cabbage, sliced thin
- ¼ green cabbage, sliced thin
- ½ medium-sized onion, diced
- ½ cup cilantro
- Juice of 1 lime
FOR THE AVOCADO SAUCE
- ½ cup sour cream
- 1 ripe avocado, pitted and skinned
- ¼ cup cilantro, chopped
- Juice of 1 lime
- 1 jalapeno, chopped and seeded
- Salt, to taste
- Clean and destem cauliflower, leaving individual buds in tact. Quarter buds, or more or less depending on size. Steam for 5-6 minutes in your rice cooker or steaming pot.
- Place oil over medium heat on stovetop or use fryer.
- Remove cooked cauliflower to ice bowl to cool. Drain. Toss in cornstarch.
- Assemble batter ingredients making sure it is neither too runny, or too thick. Place corn-starched cauliflower into batter and toss to coat well. Fry in oil for 3-5 minutes, watching for golden brown batter.
- Serve over warmed tortillas with rice and all the fixins above.