Crispy Cauliflower Tacos

Ingredients

• 1 medium head cauliflower, cut into small florets
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1 cup panko breadcrumbs
• 8 small corn tortillas, warmed
• 2 cups shredded cabbage
• 1/2 cup crema or sour cream thinned with a little lime juice
• Fresh cilantro and lime wedges, for serving

Instructions

1. 1Preheat the oven to 425 F and line a baking sheet with parchment paper.
2. 2Whisk together the flour, milk, garlic powder, cumin, smoked paprika, salt, and pepper to make a smooth batter.
3. 3Dip each cauliflower floret in the batter, then coat with panko breadcrumbs, pressing gently to adhere.
4. 4Arrange the florets on the baking sheet and bake for 20 to 25 minutes, flipping halfway through, until golden and crisp.
5. 5Warm the tortillas in a dry skillet or over a gas flame until soft and lightly toasted.
6. 6Fill each tortilla with crispy cauliflower and shredded cabbage, then drizzle with the lime crema.
7. 7Garnish with cilantro and serve with lime wedges.

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