Crispy Cauliflower Tacos | Umami

Ingredients

• Crispy Spicy Cauliflower (recipe below)
• Jicama-Carrot Slaw (recipe below)
• Cilantro Crema (recipe below)
• Soft corn tortillas for serving
• 1 medium cauliflower head
• 3/4 cup (90g) all-purpose flour (for gluten-free, use white rice flour or all-purpose gluten-free flour)
• 1 ¼ teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 3/4 cup (180ml) unsweetened nondairy milk, such as cashew milk, oat milk, or almond milk (use oat milk to keep nut-free)
• 2 cups (120-130g) panko bread crumbs (for gluten-free, use gluten-free panko)
• 4-6 tablespoons hot sauce of choice
• 3 tablespoons vegan butter (use soy-free vegan butter to keep soy-free)
• 2 tablespoons coconut sugar (or any sugar/sweetener)
• 2 ½ tablespoons freshly squeezed lime juice
• 1 ½ tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt, (plus more to taste)
• Freshly cracked black pepper
• 1 pound jicama
• 3 medium carrots, (grated, or you can buy pre-shredded carrots)
• 1/2 cup fresh cilantro, (chopped finely)
• 1/4 cup fresh mint, (slivered)
• 1 jalapeño pepper, (de-seeded and minced, keep the seeds only if you love spicy food, as the cauliflower is quite spicy)
• 3 Medjool dates, (finely chopped, can substitute with a swirl of maple or agave syrup)
• 1/2 cup (120 mL) water, (more to thin as needed)
• 1 cup (130g) hemp seeds (also known as hemp hearts)
• 6 tablespoons freshly squeezed lime juice
• 1 heaping cup (15g) fresh cilantro leaves (leaves only, not stems - they can be bitter)
• ½ teaspoon ground cumin
• 3 garlic cloves, (roughly chopped)
• 1 jalapeño pepper, (roughly chopped, remove seeds for mild version, or use 2 peppers for a spicy version)
• 1/2 teaspoon sea salt
• Freshly cracked black pepper to taste
• 2 tablespoons nutritional yeast
• 1 tablespoon extra virgin olive oil (optional but adds a nice richness)