# Components:
→ Cauliflower Tempura
01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1 cup cold sparkling water, plus extra as needed
07 - Vegetable oil, for deep frying
→ Slaw
08 - 1 cup finely shredded red cabbage
09 - 1/2 cup shredded carrot
10 - 1/4 cup fresh cilantro, chopped
11 - 2 tablespoons lime juice
12 - 1 tablespoon olive oil
13 - Salt and black pepper to taste
→ Chipotle Sauce
14 - 1/2 cup sour cream or plain Greek yogurt
15 - 1 tablespoon mayonnaise
16 - 1 to 2 teaspoons chipotle in adobo sauce, minced
17 - 1 teaspoon lime juice
18 - Pinch of salt
→ Assembly
19 - 8 small corn or flour tortillas, warmed
20 - 1 avocado, sliced
21 - Fresh cilantro leaves, for garnish
22 - Lime wedges, for serving
# Method:
01 - In a mixing bowl, combine red cabbage, shredded carrot, and chopped cilantro. Drizzle with lime juice and olive oil, season with salt and pepper, then toss thoroughly. Allow to marinate while preparing other components.
02 - In a small bowl, blend sour cream or plain Greek yogurt with mayonnaise, minced chipotle in adobo, lime juice, and a pinch of salt. Whisk until smooth and refrigerate until serving.
03 - Pour vegetable oil into a deep skillet or heavy pot to a depth of 2 inches. Heat oil to 350°F.
04 - In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. Gradually stir in cold sparkling water until a smooth, thick batter forms. Adjust consistency by adding extra water if needed.
05 - Working in batches, immerse cauliflower florets in batter, allow excess to drip, and carefully lower each floret into hot oil. Fry until golden and crisp, approximately 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
06 - Heat tortillas in a dry skillet or microwave until pliable.
07 - Place tempura cauliflower inside each tortilla. Top with prepared slaw and avocado slices, drizzle with chipotle sauce, and garnish with cilantro leaves. Serve immediately with lime wedges.
