Peanut Cauliflower Tacos

Serves: 4 

Ingredients	Qty	Prep
Tortillas	12 or more
Cauliflower	1 lb
Peanut butter	1/3 cup
Lemon juice	2 tbsp
Maple syrup	1 tbsp
Ginger	1 inch piece	shredded
Soy sauce	2 tsp
Oil	2 tsp
Turmeric	to taste
Pepper	to taste
Salt	to taste
Smoked paprika	1/2 tsp
Red chili powder	1/2 tsp
Breadcrumbs	1 cup
Flour	1 cup
Slaw:
Red cabbage	3/4 cup	chopped
Green cabbage	3/4 cup	chopped
Carrots	1/2 cup	shredded
Lime zest	1 tsp
Lime juice	as needed
Maple syrup	2 tsp
Salt	1/2 tsp
Spicy mayo:
Mayo	1/2 cup
Dill pickle	1/4 cup	chopped
Dried dill	1.5 tsp
Salt	1/2 tsp
Sugar	to taste
Hot sauce	to taste	optional

Method:

• Preheat oven to 425 F.
• Chop cauliflower into florets
• Mix peanut butter, lemon juice, maple syrup, ginger, soy sauce, oil, turmeric, salt, and pepper in a large bowl. Add water if necessary, consistency should be like a loose sauce
• Toss florets gently in the peanut sauce until evenly coated 
• Mix breadcrumbs and flour in a small bowl
• Then add to peanut cauliflower, mix gently to coat 
• Oil a cookie sheet and spread florets, making sure they don't touch each other
• Roast in the oven for 20-25 minutes on each side until done
• 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.
• 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.