For Cinco de Mayo or anytime tacos are on the menu, add a vegetarian option with these tasty bites of cauliflower fried in light, crispy tempura batter and topped with slaw and spicy mayo sauce.
- 1/4 cup Blue Plate®️ Mayonnaise
- 1 tablespoon Sriracha sauce
- 2 teaspoons Sambal sauce
- 1/2 teaspoon lime juice
- Combine mayonnaise, Sriracha, Sambal and lime juice in a small bowl and whisk well.
- Store in an airtight container in the refrigerator for up to 2 weeks.