Minnesota State Fair-Inspired Fried Cauliflower Tacos

The Minnesota State Fair is in full swing during the last week of August. That’s the inspiration for this cauliflower taco. When breaded and fried, cauliflower has the crunch of a whitefish taco. The cauliflower is dipped in egg and dredged in flour that has been seasoned with garlic, chili powder and smoked paprika (a nice smoked paprika is sold at Trader Joe’s). Like a fish taco, the cauliflower is also juicy and savory from the smoked paprika, and crunchy from the fried coating. The other vegetables including spinach and those sweet little peppers and hummus are perfect complements that give you a spectrum of lively color and flavor. Drizzled with Thousand Island or Ranch dressing, this one’s a winner.


Use your stovetop for the cauliflower. You’ll also need a wok, skillet, or a deep pot for frying, one plastic bag for the batter coating, a bowl for the eggs, tongs to turn the pieces in the hot oil, a kitchen knife and cutting board for the vegetables, paper towels, and measuring spoons and cups.

Minnesota State Fair-Inspired Cauliflower Tacos

From Dietforatinyhouse.com


For the Tacos:

4 small flour tortillas (I used Tortilla Factory’s Low Carb Whole Wheat Tortillas)

1 cup packed baby spinach leaves

1 heirloom or other ripe tomato, cut into slices

1 container of hummus

1/2 cup Peppadew Piquant peppers from a jar or roasted red peppers, cut into slices

Prepared Ranch and/or Thousand Island dressing

For Fried Cauliflower:

1 head of cauliflower, florets only, all approximately the same size (divide the larger florets into two or three pieces)

2 eggs

1 tablespoon milk

1 1/2 cups all-purpose flour

1 teaspoon garlic powder

1 teaspoon chili or cayenne pepper

1 teaspoon smoked paprika

1 teaspoon Italian seasoning herbs (oregano, thyme, rosemary mix)

Ground black pepper

Oil for frying that handles high temps without smoking (not olive) – peanut, corn, safflower, or canola


Wash and cut up the cauliflower into equal-sized florets.

In a medium-sized bowl, break eggs and beat with milk until blended.

In a plastic bag, combine the flour and spices.

Working with about 4 florets at a time, dip them in the egg, shake off excess egg, then toss them into the bag of flour and shake until coated. Place on a plate. Do this until all the cauliflower is coated.

Have another plate ready with a layer of paper towels on top. Fill a wok or deep pot with oil to about 1 1/2 inches and turn up the flame on the stove to high. When the oil starts to shimmer, drop a few of the cauliflower florets into the oil and fry until golden brown. Remove with tongs to a the plate. Don’t overcrowd the pan or the pieces will be undercooked. Work in batches until they are all done.

Thinly slice the tomatoes and peppers. Open the bag of baby spinach. Open the hummus and bring out the dressings.

To assemble, place a tortilla on a plate, slather tortilla with hummus. On top of the hummus, make a layer of spinach, tomatoes and peppers. In the middle line up a few of the deep fried cauliflower florets. Drizzle with dressing. Fold up and enjoy!

Fried Cauliflower Tacos

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