Name: Baja Style Cauliflower Tacos
Prep time: 28 min
Cook time: 8 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 serrano chiles, without stem, boiled, for the sauce; 2 morita chiles, without stem, veins, or seeds; hydrated in hot water for the sauce; 2 cloves garlic, for the sauce; 1/2 cups sour cream, light, for the sauce; 1 avocado, for the sauce; 1 teaspoon mustard, for the sauce; 3 tablespoons lime juice, for the sauce; 1/4 cups cilantro, for the sauce; salt, for the sauce; pepper, for the sauce; 1 cup red cabbage, sliced, for the garnish; 1/4 cups vinegar, for the garnish; 1/2 cups tomato, in cubes, for the garnish; 1/2 cups cucumber, in cubes, with skin, for the garnish; 1/2 cups pineapple, in cubes, for the garnish; 1/4 cups cilantro, chopped, for the garnish; salt; black pepper, freshly ground, for the garnish; 3 cups cauliflower, in medium pieces; 1/4 cups water; 2 cups wheat flour, for battering; 1 teaspoon salt, for battering; 1 teaspoon baking powder, for battering; 1/2 teaspoons garlic powder, for battering; 1 teaspoon black pepper, ground, for battering; 1 egg, lightly beaten, for battering; 1 cup lager beer, for battering; 3 cups cauliflower, in medium pieces, for battering; vegetable oil, for frying; 1 Eva® trio lettuce

Preparation

20 mins

8 mins

Low

For the sauce, blend the boiled serrano chiles with the hydrated morita chile, garlic, light sour cream, avocado, mustard, lime juice, cilantro, salt, and pepper until obtaining a thick sauce. Refrigerate. Prepare the garnish; in a bowl, place the sliced purple cabbage, add white vinegar, tomato, cucumber, pineapple, and cilantro; season with salt and pepper and mix until combined. Set aside.