Crunchy Hawaiian Cauliflower Tacos

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Step 1

Combine teriyaki sauce, pineapple juice and brown sugar in a saucepan over medium-low heat. Once simmering, gradually whisk in flour. Reduce heat to low and continue to simmer 5-7 minutes, until sauce reduces slightly and coats the back of a spoon. Transfer to a small bowl to thicken while preparing other steps. Heat oven to 425˚F and grease a large baking sheet with cooking oil spray. Whisk together egg, coconut milk, flour, ginger, garlic, cayenne pepper and sea salt in a shallow bowl until smooth. In a separate bowl add panko bread crumbs. Holding cauliflower by the stem, dunk the florets into the batter then coat in panko. Place on baking pan. Bake cauliflower for 20 minutes, turning after 10 minutes for even browning. While cauliflower bakes, stir together ingredients for pineapple salsa. Remove cauliflower from oven and transfer to a large bowl. Drizzle half of pineapple-teriyaki sauce over florets and toss to coat. Place a few cauliflower florets in each tortilla and top with pineapple salsa and an additional drizzle of sauce if desired. Enjoy warm.