Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw

🥘 Ingredients

• cauliflower 1
• all-purpose flour ¾ cup
• kosher salt 1 ¼ tsp
• black pepper ½ tsp
• onion powder 1 tsp
• smoked paprika 1 tsp
• unsweetened plant-based milk ¾ cup
• panko breadcrumbs 2 cup
• hot sauce 4-6 tbsp
• vegan butter 3 tbsp
• coconut sugar or any sugar/sweetener 2 tbsp
• freshly squeezed lime juice 2 ½ tbsp
• extra virgin olive oil 1 ½ tbsp
• kosher salt ½ tsp
• Freshly
• jicama 1 lb
• medium carrots 3
• cilantro ½ cup
• fresh mint ¼ cup
• jalapeño pepper 1
• Medjool dates 3
• water ½ cup
• hemp seeds also known as hemp hearts 1 cup
• freshly squeezed lime juice 6 tbsp
• fresh cilantro leaves leaves only, not stems – they can be bitter 1 cup
• ground cumin ½ tsp
• garlic cloves 3
• jalapeño pepper 2
• sea salt ½ tsp
• Freshly
• nutritional yeast 2 tbsp
• extra virgin olive oil 1 tbsp
• For

1. 1

   For the crispy spicy cauliflower: cauliflower , all-purpose flour , kosher salt , black pepper , onion powder , smoked paprika , unsweetened plant-based milk , panko breadcrumbs , hot sauce , vegan butter , coconut sugar or any sugar/sweetener . For the jicama-carrot slaw: freshly squeezed lime juice , extra virgin olive oil , kosher salt , Freshly cracked black pepper, jicama , medium carrots , cilantro , fresh mint , jalapeño pepper , Medjool dates . For the cilantro crema: water , hemp seeds also known as hemp hearts , freshly squeezed lime juice , fresh cilantro leaves leaves only, not stems – they can be bitter , ground cumin , garlic cloves , jalapeño pepper , sea salt , Freshly cracked black pepper to taste, nutritional yeast , extra virgin olive oil , For serving: Soft corn tortillas.
2. 2

   Make the Crispy Spicy Cauliflower. Preheat the oven to 425°F / 218°C. Line two rimmed sheet pans with parchment paper (you might only need 1 rimmed sheet pan if your cauliflower is small).
3. 3

   Cut the cauliflower into small florets. For cutting technique, watch this video starting at the 4:40 mark. Place the florets in a large bowl.
4. 4

   Whisk together the flour, salt, pepper, onion powder, and smoked paprika to combine. Pour in the nondairy milk and whisk until no large clumps remain. Pour the batter over the cauliflower florets, tossing with your hands to coat each piece.
5. 5

   Place the panko bread crumbs in a shallow bowl or pie plate. Working in batches, dip the battered cauliflower in the panko and toss to coat, ensuring each floret gets a decent amount of breadcrumbs on it.
6. 6

   Roast the cauliflower. Spread out the coated cauliflower florets on the lined baking sheets, allowing space so that they don’t touch. Bake in the preheated oven for 20 minutes . Meanwhile, make the hot sauce. Add the vegan butter, hot sauce, and coconut sugar to a small saucepan over medium heat. Whisk together, just until the butter is melted, then take off the heat. Or melt the ingredients together in the microwave. After the 20 minutes is up, take the cauliflower out of the oven. Drizzle the hot sauce mixture on top of the florets, and toss to coat using your hands or a pastry brush. Return the baking sheets to the oven and bake for another 10 minutes, until the cauliflower is deeply golden brown in some spots and tender when pierced with a fork.
7. 7

   While the cauliflower cooks, heat the tortillas and prep the slaw and crema. Heat the tortillas (optional): Place each tortilla over an open flame (I place them directly on the burner of my gas stove) and use tongs to flip them after 30 to 45 seconds or when small brown spots appear, and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in foil to keep them warm. Jicama-Carrot Slaw: In a small bowl, whisk together the lime juice, extra virgin olive oil, salt and pepper. Peel the jicama. Slice the jicama into round slices, then cut into thin strips. For a visual on how to do this, watch the video. Place the jicama slices, shredded carrots, cilantro, mint, jalapeño, and chopped dates in a large bowl. Pour the lime dressing on top and toss well to coat. Season to taste with salt and pepper. Cilantro Crema: Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed.
8. 8

   Assemble. Top each tortilla with a few pieces of the Crispy Spicy Cauliflower, top with a few spoons of the Jicama-Carrot Slaw, then drizzle some Cilantro Crema on top.