Breaded Cauliflower Tacos

From Green Chef

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 °F

Step 2

Cut cauliflower into bite size pieces

Step 3

Make peanut sauce: Mix peanut butter, juice of 1-2 limes, grated ginger, and enough soy sauce that the mixture approaches being runny. Add liquids (lime juice, soy sauce) slowly to avoid splashing.

Step 4

Put cauliflower in a large bowl and add peanut sauce. Stir well to coat. Season with salt & pepper.

Step 5

Add breadcrumbs, flour, smoked paprika, ¼ tsp salt and a pinch of pepper to a second large bowl and combine.

Step 6

Add coated cauliflower to bowl with breadcrumb mixture (do in parts if too much cauliflower to mix). Toss & mix to coat, ensuring cauliflower is well breaded.

Step 7

Lift breaded cauliflower out of bowl (leaving remaining breadcrumb mixture behind) & arrange in a well spaced single layer on a foil lined baking sheet. Roast for 24-26 minutes or until golden brown & soft through.

Step 8

Zest one lime into a medium bowl (large enough for the slaw to be added later). Quarter the remaining limes.

Step 9

Thinly slice scallions.

Step 10

Add agave, juice from 1 lime, and 2 tbsp of olive oil to the lime zest. Whisk to combine, and season with salt & pepper to taste.

Step 11

Add cabbage & carrot slaw to bowl with agave lime dressing. Stir well to combine, and season with salt & pepper to taste.

Step 12

Stack tortillas on foil & wrap. Place directly on over rack. Warm 4-6 minutes.

Step 13

Divide tortillas. Spread Sriracha-mayo over tortillas. Fill with breaded cauliflower & slaw. Squeeze lime wedges to taste! :) :) :)