Baked Cauliflower Tacos

Serves: 4

Ingredients	Qty	Prep
Tortillas	12 or more
Cauliflower	1 medium	1/2 large
Milk	1/2 cup
Lemon juice	1 small
Salt	1/2 tsp
Breadcrumbs	1 cup
Coconut	1/2 cup	shredded
Smoked paprika	1.5 tsp
Cumin powder	1 tsp
Garlic powder	1/2 tsp
Salt	1/2 tsp
Turmeric	1/4 tsp
Pepper	1/4 tsp
Slaw:
Red cabbage	3/4 cup	chopped
Green cabbage	3/4 cup	chopped
Carrots	1/2 cup	shredded
Vinegar	1 tbsp
Lime	as needed
Maple syrup	2 tsp
Salt	1/2 tsp
Tangy sauce:
Mayo	1/2 cup
Dill pickle	1/4 cup	chopped
Dried dill	1.5 tsp
Salt	1/2 tsp
Sugar	to taste
Sriracha sauce	as needed	optional

Method:

• Preheat oven to 400F.
• Slice cauliflower in half (use only half if large or full if it's medium-sized) from top to bottom. Then cut into 1/2 inch thick slices.
• Mix milk, lime juice, and salt in a large and shallow bowl
• Toss breadcrumbs, shredded coconut, paprika, salt, cumin powder, garlic powder, turmeric, and pepper in another bowl
• Dip each cauliflower piece into the milk until coated completely. Then press into the breadcrumb mixture and ensure it's covered on all sides. Lay the pieces on a cookie sheet covered with parchment.
• Bake in the oven for 20-25 minutes on each side until completely cooked
• In the meantime, mix all the wet ingredients for slaw in a bowl and pour over the shredded vegetables. Set aside to soften.
• Mix all the ingredients for the tangy sauce and set aside.
• Once cauliflower pieces are done, prepare the tortillas. Warm tortillas in the microwave and fill each one with the cauliflower, top with slaw, and tangy sauce. Garnish with sriracha sauce, shredded cheese or cilantro leaves.