Name: Crispy Spicy Cauliflower Tacos
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 4 servings
Ingredients: null null Crispy Spicy Cauliflower ((recipe below)); null null Jicama-Carrot Slaw ((recipe below)); null null Cilantro Crema ((recipe below)); null null Soft corn tortillas for serving; 1 null medium cauliflower head; 0.75 cup all-purpose flour ((90g) (for gluten-free, use white rice flour or all-purpose gluten-free flour)); 1.25 teaspoons kosher salt; 0.5 teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 0.75 cup unsweetened nondairy milk ((180ml) such as cashew milk, oat milk, or almond milk (use oat milk to keep nut-free)); 2 cups panko bread crumbs ((120-130g) (for gluten-free, use gluten-free panko)); 4 tablespoons hot sauce of choice ((I use Cholula; tailor the amount based on (1 how spicy your hot sauce is and (2) your own spice tolerance)); 3 tablespoons vegan butter ((use soy-free vegan butter to keep soy-free)); 2 tablespoons coconut sugar ((or any sugar/sweetener)); 2.5 tablespoons freshly squeezed lime juice; 1.5 tablespoons extra virgin olive oil; 0.5 teaspoon kosher salt (, plus more to taste); null null freshly cracked black pepper; 1 pound jicama; 3 null medium carrots (, grated (or you can buy pre-shredded carrots)); 0.5 cup fresh cilantro (, chopped finely); 0.25 cup fresh mint (, slivered); 1 null jalapeño pepper (, de-seeded and minced (keep the seeds only if you love spicy food, as the cauliflower is quite spicy)); 3 null Medjool dates (, finely chopped (can substitute with a swirl of maple or agave syrup)); 0.5 cup water ((120 mL) , more to thin as needed); 1 cup hemp seeds ((130g) (also known as hemp hearts)); 6 tablespoons freshly squeezed lime juice; 1 heaping cup fresh cilantro leaves ((15g) (leaves only, not stems - they can be bitter)); 0.5 teaspoon ground cumin

Instructions

Show units in method

1

Optional: Heat the [soft corn tortillas] over an open flame, flipping after 30 to 45 seconds or when small brown spots appear. Cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or foil to keep warm.
2

To assemble: Top each [soft corn tortillas] with a few pieces of [crispy spicy cauliflower], then a few spoons of [jicama-carrot slaw], and finally drizzle with some [cilantro crema].
3

Preheat the oven to 425°F/218°C. Line 1 or 2 rimmed sheet pans with [parchment paper].
4

Cut the cauliflower head (1 medium) into small florets. Place florets in a [large bowl].
5

In a [large bowl], whisk together all-purpose flour (0.75 cup), kosher salt (1.25 tsp), black pepper (0.5 tsp), onion powder (1 tsp), and smoked paprika (1 tsp). Pour in unsweetened nondairy milk (0.75 cup) and whisk until smooth. Pour batter over [cauliflower florets], tossing to coat each piece.
6

Place panko bread crumbs (2 cups) in a shallow bowl. Working in batches, dip the battered [cauliflower] in the [panko bread crumbs] to coat well. Transfer florets to the lined [rimmed sheet pans], allowing space between them.
7

Bake the coated [cauliflower florets] for 20 minutes.
8

Meanwhile, make the hot sauce: Combine hot sauce of choice (4 tbsp), vegan butter (3 tbsp), and coconut sugar (2 tbsp) in a [small saucepan] over medium heat. Whisk until [vegan butter] is melted, then remove from heat. Alternatively, melt in the microwave.
9

After 20 minutes, remove [cauliflower] from oven. Drizzle hot sauce mixture over [florets] and toss to coat (use a [pastry brush] if desired). Return [rimmed sheet pans] to oven and bake for another 10 minutes, until [cauliflower] is golden brown and tender.
10

In a small bowl, whisk together freshly squeezed lime juice (2.5 tbsp), extra virgin olive oil (1.5 tbsp), kosher salt (0.5 tsp) and [freshly cracked black pepper].
11

Peel and slice the jicama (1 pound) into round slices, then cut into thin strips. Grate the carrots (3 medium) (use a [box grater] if not pre-shredded).
12

Place [jicama slices], [shredded carrots], fresh cilantro (0.5 cup), fresh mint (0.25 cup), pepper (1 jalapeño), and dates (3 Medjool) in a [large bowl]. Pour the [lime dressing] on top and toss well to coat. Season to taste with [kosher salt] and [freshly cracked black pepper].
13

Pour water (0.5 cup) into a [high-powered blender]. Add hemp seeds (1 cup), freshly squeezed lime juice (6 tbsp), cup fresh cilantro leaves (1 heaping), ground cumin (0.5 tsp), cloves (3 garlic), pepper (1 jalapeño), sea salt (0.5 tsp), [freshly cracked black pepper] to taste, nutritional yeast (2 tbsp), and extra virgin olive oil (1 tbsp) (optional). Blend until smooth and creamy, scraping down sides as needed. Taste for seasonings, adding more [sea salt] or [lime juice] as needed.

Nutrition Facts

Per portion

Divide into portions:

498

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 3 g

Monounsaturated Fat 7 g

Polyunsaturated Fat 13 g

Fiber 10 g

Sugars 15 g

Micronutrients

iron

7mg

156% DV

sodium

843mg

147% DV

calcium

140mg

56% DV

potassium

682mg

58% DV

vitamin a

3074mcg

1366% DV

vitamin c

66mg

293% DV

vitamin k

36mcg

121% DV