Preheat your oven to 400 degrees. In one bowl, whisk together the flour, non-dairy milk, and spices (salt, garlic powder, black pepper, cayenne). In a second bowl, combine the panko breadcrumbs with your spices.

Dip each cauliflower floret in the wet batter, let the excess drip off, then coat it in the panko mixture. Place on a greased baking sheet. Repeat until all your cauliflower is breaded.

Bake for 30 minutes, flipping the cauliflower halfway through. While it bakes, make your slaw by combining the cabbage, carrots, cilantro, sesame oil, vinegar, agave, lime juice, and salt. In a separate bowl, mix together the bang bang sauce ingredients.

When the cauliflower is done, toss it in the bang bang sauce (or teriyaki sauce if you want to mix it up) and return to the oven for 5 more minutes. For crispier results, skip this step and just drizzle the sauce over the tacos when you serve.

Load up your tortillas with slaw, sauced cauliflower, and all the toppings. Serve immediately.

Tips

A little sesame oil goes a long way in the slaw. Start with half a teaspoon and taste.

Double the bang bang sauce. Trust me.

These are best eaten fresh. The cauliflower loses its crunch if it sits, but you can store leftover components separately and assemble right before eating.

Try this cauliflower on rice bowls, in lettuce wraps, or just eat it straight off the pan. It's that good.