Ingredients
11 total- 100 g of mayo
- 2 tsp of chipotle paste
- 2 limes, juiced plus zested
- 0.25 red cabbage, finely sliced
- 1 bunch of coriander, finely sliced
- 200 g of self-raising flour
- 1 tsp of paprika
- 250 ml of beer
- 1 vegetable oil
- 1 cauliflower, into small florets, and the stem and leaves into bite-sized pieces
- 1 pack of tortillas
Method
5 stepsStep 1
Combine the mayo, chipotle paste, 1/4 tsp salt and the lime zest.
Step 2
Mix the cabbage and coriander together with 1/2 tsp salt and the juice of a lime.
Step 3
Whisk together the self-raising flour, paprika and 1 tsp of salt. Add in a handful of ice and slowly whisk in the beer, to create a batter.
Step 4
Toast the tortillas on a dry saucepan. Finally, top the tortillas with the crispy cauliflower, then the limey cabbage and finely the chipotle mayo.
Step 5
Heat up a large pot of vegetable oil on medium heat. Dip the cauliflower into the batter and then straight into the frying oil. Fry for 5-8 mins until cooked through and golden. Continue with the stems and leaves. The leaves will only take a min to cook.