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  • Baja Cauliflower Taco

    The perfect excuse, we think, to throw an all-you-can-eat taco party - these beer-soaked, deep-fried tacos look as good as they taste and are a staple dish from vegan street-food pioneers, Club Mexicana...

    "Cauliflower fried in a vegan beer batter, served in a taco with pickled red cabbage and sour cream - again, lots of colour!- Meriel Armitage, Founder

    Baja Cauliflower Taco

    Makes 5/6

    I N G R E D I E N T S

    For the Pickled Cabbage:
    1/2x red cabbage
    500g water
    250ml white wine vinegar
    50g Sugar
    25g salt 

    For the Sour Cream:     
    1x tub Unsweetened soy, almond or coconut yoghurt
    2-3 Lemons
    1/4 teaspoon of salt (or to taste)

    For the Avocado Salsa Verde:
    1x tin tomatillos
    1x bunch coriander
    1x avocado
    1x onion
    2x clove garlic
    4x limes

    For the Cauliflower:
    1x bottle vegan beer
    chilli flakes
    2L veg/ rapeseed oil

    M E T H O D 

    To make the red cabbage: Boil the water. Slice thinly and set aside. Add all other ingredients and whisk until fully dissolved. Pour the hot water over the cabbage and mix well, massaging the cabbage a bit if you can stand the heat (or find some gloves). Put in fridge and allow to sit for between 1- 24 hours.

    To make the avocado salsa: Blend all ingredients in a high speed blender until smooth. Add more lime to taste. You can play around with all the ingredients to taste - there is no right or wrong here, but you do want it to be slightly acidic to balance out the deep fried-ness! 

    For the cauliflower: Whisk together everything apart from the cauliflower until you have a smooth batter and place in the fridge for at least an hour. Cut cauliflower into small florets, about the size of your thumb and heat oil to 180 degrees, or just until it's almost smoking (if you don't have a thermometer in your kitchen!)

    Remove batter from fridge and dip each floret into the batter, using tongs; hold over the batter for a few second to let excess batter drip off, then immediately place in hot oil (being careful not to let it splash oil everywhere). Do this with as many florets as you want, 1-2 per taco will be fine. 

    To plate: Heat your pan until very hot (again!); add a tiny drop of oil and spread it round the pan. Place tacos in the pan (as many as you can fit in one go) and cook until they bubble slightly (around 10-20 secs), then flip and do the same on the other side.

    Place tacos on a heated plate, and place cauliflower florets on to each taco and top with a very small handful of cabbage. Drizzle with salsa and sour cream and top with coriander and eat hot.

    Recipe & photography by Club Mexicana, follow them on Instagram @clubmexicana