You’ve probably eaten fried cauliflower before – but not like this!
Done in 45 minutes
Serves 4
1cauliflower, in florets
2 tbspsoy sauce
1 tbspginger paste
1 tbsp garlic paste
1 tbsprice vinegar
1 tspsugar
50gcornstarch
50gplain flour
Vegetable oil, for frying
200gedamame
2corn on the cob
1/2red onion, finely chopped
1red chilli, sliced
Small handfulcoriander, finely chopped
1 tspsesame oil
1 tbspsoy sauce
1 tbsprice vinegar
1 tspsugar
2 tspmiso paste
1lemon, juiced
2 tbspvegan mayo
2 tbspvegan yoghurt
Salt and pepper, to taste
Tortillas
Sesame seeds
These Japanese-Mexican fusion tacos are packed with flavour - we've got an edamame and charred corn salsa, marinated and fried cauliflower bites, and a miso lemon crema.
Start by charring the corn, either under the grill or in a pan. Once it's cooled enough to handle, slice the corn off the cob.
Add to a bowl along with edamame, red onion, chilli, coriander, soy, vinegar, sesame oil, and sugar. Mix, taste, and adjust any seasonings as necessary.
Combine soy, ginger, garlic, rice vinegar, and sugar for your marinade, then add the cauliflower florets. Leave to sit for 15 minutes
While that sits, make the crema. Whisk together miso paste and lemon juice before adding vegan mayo and yoghurt. Season to taste.
In another bowl, combine equal parts plain flour with cornflour. Add your marinated florets, then carefully add to oil heated to 180 C. Fry until golden brown and crispy, drain on kitchen roll, then finish with flaky salt.
Build your tacos, and enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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