I am seriously freaked out about all the radiation spilling into the Pacific ocean from fukushima these days. I obsess over what scientist have to say about the levels of radiation hitting an all time high. I follow all the stories about the whales and sea lions coming to shore injured and bleeding, and wonder why we are not taking this matter way more seriously? You rarely hear about it on the news and Super Markets have not pulled their seafood off the shelves, but come on people…. we know better than that. Sea life out of the Pacific is not the way to go right now, and may not be ever again in my lifetime. It’s a crying shame, a real crying shame. Me and one of my girlfriends talk about it all the time. We practically sob at the idea that we can no longer dive into a citrus spiked bowl of ceviche, or enjoy a plate of camarones mojo de ajo, without knowing exactly where our seafood came from, and even then… how can you be certain?
Instead of drowning in my sorrows thinking of all the things I can no longer eat, I am thinking of all the wonderful things I can eat instead…. like these baja-style (beer battered) cauliflower tacos. I hate to say this…. but…. it kinda taste like a fish taco without the radiation. These tacos make me so happy, and I hope they will do the same for you. Sorry about the BUM-OUT talk, but I had to share a real moment and let you know where I am coming from.
Ingredients for baja-style cauliflower tacos:
- 1 – head of cauliflower
- 1 3/4 – cups flour
- 2 – teaspoons baking powder
- 2 – teaspoons Lawry’s seasoning salt
- 1 – teaspoon garlic powder
- 1/4 – teaspoon cumin
- 1/4 – teaspoon chipotle pepper powder
- 1 – bottle Mexican beer ( I used Modelo)
- Vegetable oil (about 3 to 4 cups)
- Corn tortillas
Ingredients for garnish:
- avocado or guacamole
- cabbage (thinly sliced)
- pickled onions
- cotija cheese
- Mexican crema
Ingredients for salsa chile de arbol:
- 5 – tomatoes
- 8 – chile de arbol
- 4 – cloves of garlic
- 1/2 – onion
- Wash and cut cauliflower into bite size pieces by removing the leaves and stem. Then break off pieces.
- In a large pot filled halfway with water over a high flame, bring water to a boil. Drop cauliflower pieces in hot boiling water and let par-boil for 1 to 2 minutes. Remove from water and drain completely.
- In a large bowl add in flour and baking powder. Then the lawry’s, garlic powder, chipotle powder and cumin. Mix to combine. Pour in beer. Whisk until batter is no longer clumpy. Set the batter to the side to rest for 10 minutes, then it’s ready.
- Pour drained cauliflower pieces into beer batter. Mix to combine well.
- In a pot add vegetable oil over a medium flame. Allow to get hot. Using thongs add in one piece of battered cauliflower at a time.
- Deep fry for several minutes or until golden brown. Oil will bubble, and once it starts to calm down a little the piece is golden and crispy.
- Place all crispy cauliflower pieces on a paper lined plate to drain.
- Make the salsa: In a small pan filled with water halfway over a medium flame bring to a boil. Add in tomatoes and chile de arbol. Boil for 35 to 40 minutes.
- In a small frying pan with a touch of vegetable oil over a medium flame, add in onion and garlic cloves. Fry until browned on the outside.
- In a blender add in tomatoes, chile de arbol (stems removed), onion, garlic, salt, and 2 cups from the water the chiles boiled in. Blend until smooth about 5 minutes.
- Heat the corn tortillas, fill with crispy cauliflower pieces, and garnish as you desire.