There are 3 things you need in life: 1). Something to do, 2). Something to love, and 3). Something to look forward to. And beer. The silent 4th. Oh, and cauliflower that has been dipped in a beer batter and eaten like tacos. When you are not happy, you are not doing one of those things. You probably just need a Beer-Battered Cauliflower Taco though…

 {Thank you “LA Shrinks” on Bravo for teaching me something beautiful this morning}.

Beer-Battered Cauliflower Tacos - Fork & Beans

I was so excited when these cauliflower steaks sizzled up beautifully in my pan. With a crunchy bite and a soft inside, this recipe truly is reminiscent of fish tacos. However there is no fishing pole needed here–just a head of cauliflower.

Beer-Battered Cauliflower Tacos - Fork & Beans

Helpful tip: Make sure that when you are making the cauliflower steak slices that you are not cutting off the bottom stem–that is what keeps the steaks together.

Beer-Battered Cauliflower Tacos - Fork & Beans

Beer-Battered Baja-Style Cauliflower Tacos Recipe

Gluten, egg, and dairy-free

Makes approx 6 tacos


  • Half head of cauliflower (cut vertically into slices–do so carefully that the stems are not cut because you want to make sure the pieces stay in tact).
  • corn tortillas
  • reb cabbage
  • beer batter* (recipe below)
  • Cilantro Lime sauce* (recipe below)
  • cilantro (for garnish)
  • lime wedges

Beer Batter:

  • 1 Tb flaxseed meal + 2 Tbs warm water, allow to sit for 5-7 minutes until thick
  • 1/2 c. Cara’s gluten-free flour blend
  • 1/3 c. corn starch
  • 1/3 c. gluten-free beer
  • 1 tsp oil
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  1. Combine flour blend, cornstarch, chili powder and paprika–whisk until well-blended.
  2. Combine flax egg, oil and beer into the dry ingredients. Mix until smooth. Batter should be thick but not too thick where it cannot be mixed with resistance. Think thick waffle batter.
  3. Heat a medium skillet with 1/2 c. oil. Allow to heat thoroughly (very important).
  4. Gently dip each piece of cauliflower into batter and place into the skillet. Fry agood 2-3 minutes on each side or until nicely browned.
  5. Drain on a paper towel-lined plate. Sprinkle with salt to season.

For Cliantro Lime Sauce:

Raw vegan

  • 1/3 c. cashews (soaked for 30 minutes)
  • 2 Tb lime juice (juice of 1 lime)
  • zest of 1 lime
  • 1 clove of garlic
  • 1 Tb water
  • 1 Tb cilantro
  • 1/8 tsp cumin
  • 1/8 tsp cayenne
  • 1/4 tsp ancho chile pepper
  • dash of salt
  • dash of cayenne
  1. Thow cashews, lime juice and zest, garlic, and water into a high-speed blender until smooth. Add more water in order to reach desired consistency.
  2. Add seasonings and blend.
  3. Add cilantro in last and shortly blend until chopped but not fully blended.
  4. Pour over tacos.

Beer-Battered Cauliflower Tacos - Fork & Beans

Here’s something to look forward to….