Gluten Free Bang Bang Cauliflower Tacos
Gluten Free Bang Bang Cauliflower Tacos are the bomb! Tasty, crispy, slightly spicy, filling, and gluten free. What more could you ask for in a meal…fresh margarita please!
Jump to RecipeShort-cut Slaw
In a bowl, toss together store bought slaw and cilantro with the lime juice. Set aside.
Batter Preparation
Chop or break the cauliflower into small-sized florets removing the stem. In a small bowl, whisk together the flour, club soda, salt, and pepper to create the batter. (The club soda is what makes this batter so nice and light.) Place florets into the batter and using a spoon or tongs coat them completely.
Cooking Battered Cauliflower Florets
Heat a large skillet over medium-high heat. Add oil to the hot skillet. Then, using tongs, carefully place coated florets into the pan and cook evenly on all sides – until you have a light golden batter, approximately 10 mins per batch. Once pieces are crispy and browned all over, place them on a paper towel-lined baking sheet and repeat with remaining cauliflower.
Bang Bang Sauce
While cauliflower is cooking, whisk together the mayo, sweet chili sauce, and chili garlic sauce.
Coating Battered Florets with Bang Bang Sauce
Add enough sauce to lightly coat florets and gently toss – don’t drench the florets.
Store-Bought Gluten Free Tortillas
This is the only brand of gluten free tortilla I know of. As an alternative, make your own corn tortillas. Click here for “how-to” instructions.
Warming Gluten Free Tortilla
It’s best to warm the tortillas. Use the same pan (no cleaning necessary) and heat pan on medium. No oils needed. Add one tortilla at a time to the pan and cook on both sides until browned in spots and flip to cook the other side, approx. 3-4 minutes total.
Gluten Free Bang Bang Cauliflower Tacos
Place some cabbage slaw in the center of the heated tortilla, add cauliflower and top with chives or scallions. Drizzle on any extra sauce and serve with a spritz of lime!
Gluten Free Bang Bang Cauliflower Tacos
Ingredients
SLAW
- 1 bag pre-cut slaw (or 2 cups chopped napa cabbage, 1/2 cup chopped red cabbage) any kind
- 1 lime juiced (approximately 2 tbsp)
- 1/4 cup cilantro chopped, optional
CAULIFLOWER & BATTER
- 1 cauliflower medium head, cut or broken into florets
- 1/2 cup all-purpose gluten free flour
- 1/2 cup club soda
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
BANG BANG SAUCE
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce (I use Trader Joe’s brand)
- 1 1/2 teaspoons chili garlic sauce
ASSEMBLY
- 1 1/2 tablespoons chives or scallions chopped
- gluten free tortillas heated in the pan (Mission brand)
- lime wedges for serving
Instructions
SLAW
- In a bowl, toss together slaw and cilantro (if using) with the lime juice. Set aside.
CAULIFLOWER & BATTER
- Chop or break the cauliflower into small-sized florets removing stems.
- In a small bowl, whisk together the flour, club soda, salt, and pepper to create the batter. (The club soda is an important ingredient because it's what makes the batter nice and light!)
- Place florets into the batter and using a spoon or tongs coat them completely.
- Heat a large skillet over medium-high heat. Add oil to the hot skillet.
- Then, using tongs, carefully place coated florets into the pan and cook evenly on all sides – until you have a light golden batter, approximately 10 mins per batch. In order to avoid crowding the pan, it is necessary to cook cauliflower in 2 batches (20 minutes total cooking time.) Once pieces are crispy and browned all over, place them on a paper towel-lined baking sheet and repeat with remaining cauliflower.
BANG BANG SAUCE
- While cauliflower is cooking, whisk together the mayo, sweet chili sauce, and chili garlic sauce.
- Add enough sauce to lightly coat florets and gently toss – don't drench the florets.
ASSEMBLY
- It's best to warm the tortillas. Use the same pan (no cleaning necessary) and heat pan on medium. No oils needed. Add one tortilla at a time to the pan and cook on both sides until browned in spots and flip to cook the other side, approx. 3-4 minutes total. Place on a plate covered by a slightly damp paper towel, until all tortillas are heated.
- Place some cabbage slaw in the center of the heated tortilla, add cauliflower and top with chives or scallions. Drizzle on any extra sauce and serve with a spritz of lime!
Notes
Recipe from Howsweeteats.com. Modified by me for gluten free eating.
If you like this recipe, you may also like these other GFchow recipes. Tuna Salad “The Works,” Smashed Thyme Potatoes with Aioli and Balsamic Syrup, and Homemade Chunky Guacamole.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Thanks for linking to my corn tortilla recipe. These bang bang cauliflower tacos look delicious.
My pleasure! One day I’ll try making the homemade tortillas. I’m sure they’re much better than mass-produced ones!