Tempura Cauliflower Tacos

1: Combine soy sauce, maple syrup, sriracha, rice vinegar, and water in a large bowl and mix together. Add the cauliflower florets, submerge, and cover.

2: Heat olive oil in a cast iron pan over medium-high heat. Once hot, add smoked paprika, then the red cabbage and mix in. Season with salt & pepper to taste. Cook until cabbage is softened, about 4-5 minutes.

3: Add cilantro-lime crema ingredients to a blender and blend until smooth and creamy.

4: Mix chipotle mayo ingredients together in a small bowl.

5: Drain cauliflower florets and pat dry with a towel. In a large dutch oven, add 2 inches of oil and heat to 375°F.

6: Dredge cauliflower in AP flour, then coat well in tempura batter. Fry battered florets until crispy and golden brown, about 2-3 minutes.

7: Serve fried cauliflower on tortillas of your choice and top with smoky cabbage, cilantro-lime cream, chipotle mayo, and furikake seasoning.