Crispy, Spicy Cauliflower Tacos with Jicama-Carrot Slaw Recipe

Ingredients

• Crispy, Spicy Cauliflower
• 1 medium cauliflower, cut into small florets
• ¾ cup all-purpose flour (for gluten-free, use white rice flour or all-purpose gluten-free flour)
• 1¼ teaspoons kosher salt
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• ¾ cup unsweetened nondairy milk (such as cashew milk, oat milk or almond milk)
• 2 cups panko breadcrumbs (for gluten free, use gluten-free panko)
• 4 to 6 tablespoons hot sauce (I use Cholula; tailor the amount based on how spicy your hot sauce is and your own spice tolerance)
• 3 tablespoons vegan butter
• 2 tablespoons coconut sugar (or any sugar/sweetener)
• Jicama-Carrot Slaw
• 2½ tablespoons lime juice
• 1½ tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• 1 pound jicama, peeled and cut into matchsticks
• 3 medium carrots, grated
• ½ cup fresh cilantro, chopped finely
• ¼ cup fresh mint, julienned
• 1 jalapeño pepper, seeded and minced
• 3 Medjool dates, finely chopped (can substitute with a swirl of maple syrup or agave)
• Cilantro Crema
• 1 cup hemp seeds (also known as hemp hearts)
• 6 tablespoons freshly squeezed lime juice
• 1 heaping cup fresh cilantro leaves
• 3 garlic cloves, roughly chopped
• 1 jalapeño pepper, roughly chopped
• 2 tablespoons nutritional yeast
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• Freshly ground black pepper, as needed
• 1 tablespoon extra-virgin olive oil (optional)
• Soft corn tortillas, for serving