Crispy Cauliflower Tacos with Jicama-Carrot Slaw

Instructions

1. Optional. Heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to ip 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.
2. To 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.
3. Preheat the oven to 425°F/218°C. Line 1 or 2 rimmed sheet pans with parchment paper (you might only need 1 if your cauliflower is small).
4. Cut the cauliflower into small florets. For cutting technique, watch the video above at starting at the 4:40 mark. Place the florets in a large bowl.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. In a small bowl, whisk together the lime juice, extra virgin olive oil, salt and pepper.
11. 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.
12. 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.
13. 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.