RECIPE BAJA-STYLE CAULIFLOWER TACOS

Servings: 4-6

Start to finish: 40 minutes INGREDIENTS

3 cups (7 1⁄2 ounces) coleslaw mix

1⁄2 mango, peeled and cut into 1⁄4-inch pieces (3⁄4 cup)

1 tablespoon chopped fresh cilantro

2 tablespoons lime juice 1 tablespoon minced jalapeño chile

Salt and pepper

1 cup unsweetened shredded coconut

1 cup panko bread crumbs 1 cup canned coconut milk 1 teaspoon garlic powder 1 teaspoon ground cumin 1⁄4 teaspoon cayenne 1⁄2 head cauliflower (1 pound), trimmed and cut into 1-inch pieces 8-12 (6-inch) corn tortillas, warmed

1 recipe Cilantro Sauce (recipe follows) INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 450 F. Combine coleslaw mix, mango, cilantro, lime juice, jalapeño, and 1⁄4 teaspoon salt in bowl, cover, and refrigerate.

Spray rimmed baking sheet with vegetable oil spray. Combine coconut and panko in shallow dish. Whisk coconut milk, garlic powder, cumin, cayenne, and 1 teaspoon salt together in bowl. Add cauliflower to coconut milk mixture; toss to coat well. Working with 1 piece cauliflower at a time, remove from coconut milk, letting excess drip back into bowl, then coat well with coconut-panko mixture, pressing gently to adhere; transfer to prepared sheet. Bake until cauliflower is tender, golden, and crisp, 20 to 25 minutes, flipping cauliflower and rotating sheet halfway through baking. Divide slaw evenly among warm tortillas and top with cauliflower. Drizzle with cilantro sauce and serve. CILANTRO SAUCE Makes about 3⁄4 cup INGREDIENTS 1⁄4 cup vegan mayonnaise 1⁄4 cup dairy-free sour cream

3 tablespoons water 3 tablespoons minced fresh cilantro

1⁄4 teaspoon salt INSTRUCTIONS Whisk all ingredients together in bowl. Nutrition information per serving: 376 calories; 173 calories from fat; 19 g fat (12 g saturated; 1 g trans fats); 0 mg cholesterol; 381 mg sodium; 46 g carbohydrate; 7 g fiber; 9 g sugar; 8 g protein.