Cauliflower Roca Tacos
A plant-based twist on the classic camarones roca, these crispy deep-fried cauliflower tacos are tossed in a bold, creamy, spicy roca sauce. Perfect for taco nights and packed with flavor!
4 people
Ingredients
Deep fried Batterd Cauliflower
- 1 cup all-purpose flour
- 1/4 cup cornstarch plus 1/2 teaspoon baking powder
- 1 to 1 1/2 cups sparkling water
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt to taste about 1 teaspoon
The Secret to Perfect Roca Sauce
- 3/4 cup mayonnaise vegan mayo if preferred
- 3 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 teaspoons salsa macha
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic grated
- 1 teaspoon brown sugar or monk fruit sweetener
For Serving
- Corn tortillas
- Shredded cabbage or lettuce
- Sliced avocado
- Chopped green onion
- Sesame seeds
- Lime wedges
Instructions
For the Cauliflower
- Wash and dry the cauliflower, then cut it into bite-sized florets. Set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, and salt until well combined.
- Gradually pour in 1 cup of sparkling water, whisking continuously. The batter should be smooth and slightly thick but not too runny. If needed, add up to 1/2 cup more sparkling water to reach the right consistency.
- In a deep pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature.If you don't have a thermometer to check the temperature of the oil, you can use a wooden spoon as an alternative method. Simply take a wooden spoon and dip the handle into the oil. Observe the surface of the oil closely; if you see small bubbles forming around the handle, it indicates that the oil has reached the ideal temperature for frying.
- Dip each cauliflower floret into the batter, ensuring it is fully coated. Let any excess batter drip off before frying.
- Carefully place the battered florets into the hot oil in small batches to avoid overcrowding. Fry for about 3-5 minutes, flipping occasionally, until golden brown and crispy.
- Using a slotted spoon, transfer the fried cauliflower to a paper towel-lined plate to remove excess oil. Repeat with the remaining cauliflower.
Prepare the Roca Sauce
- In a bowl, whisk together the mayonnaise, sriracha, soy sauce, salsa macha, rice vinegar, sesame oil, grated garlic, and brown sugar. Taste and adjust for spice or sweetness if needed. Set aside.
Toss in Roca Sauce
- Once the cauliflower is crispy, transfer it to a large bowl and toss it with the prepared roca sauce until evenly coated.
Assemble the Tacos
- Warm the corn tortillas. Fill each tortilla with a generous portion of roca cauliflower. Top with shredded cabbage or lettuce, avocado slices, chopped green onion, sesame seeds, and a squeeze of lime juice.
Notes
- Storage: Keep leftover cauliflower in an airtight container in the fridge for up to 3 days. Store the roca sauce separately.
- Reheating: Reheat in an oven at 375°F (190°C) for 10 minutes or in an air fryer at 350°F (175°C) for 5 minutes until crispy.
- Avoid microwaving: It makes the cauliflower soggy.
- For a plant-based air fryer version, reduce water in the batter by 1/2 cup. Spray battered cauliflower with vegetable oil and air fry at 400°F for 15 minutes.
- For added crunch, sprinkle with crushed roasted peanuts or extra sesame seeds.
- These tacos pair well with pickled onions or extra salsa macha for an extra kick!