# What You'll Need:
→ 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 more 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
# Steps to Follow:
01 - In a mixing bowl, combine red cabbage, carrot, cilantro, lime juice, olive oil, salt, and black pepper. Toss well and allow to marinate while preparing other components.
02 - In a small bowl, whisk together sour cream, mayonnaise, chipotle in adobo, lime juice, and salt until you achieve a smooth consistency. Chill until ready to use.
03 - Heat approximately 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F.
04 - In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually incorporate cold sparkling water, stirring until a thick, smooth batter forms. Adjust with additional water if necessary.
05 - Working in batches, dip each cauliflower floret into the batter, letting excess drip off. Carefully lower into hot oil and fry for 3–4 minutes per batch until golden and crisp. Transfer to paper towels to drain.
06 - Warm tortillas in a dry skillet or microwave until soft and pliable.
07 - Place a portion of tempura cauliflower into each tortilla. Top with marinated slaw and avocado slices. Drizzle with chipotle sauce, garnish with fresh cilantro, and serve with lime wedges.
