Cauliflower Tacos

Based on a green chef recipe. Makes enough for 2, double for 4. How many tacos it fills depends on how big the shells are. Works best with soft taco shells.

Ingredients

• Lime juice: 1 oz (1 juicy limes or 2 not-so-juicy limes)
• Peanut butter or peanut butter powder: 2 tbsp (powder is easier to work with)
• Ginger: 1 tbsp, grated
• Cauliflower: 10 oz, chopped into bite-sized pieces
• Breadcrumbs: 1/2 cup
• Flour: 1/4 cup
• Smoked paprika: 1/2 tsp
• Lime: 1 whole (in addition to above, for juice and garnish)
• Agave: 3/4 oz
• Red cabbage: 5 1/2 oz, thinly sliced (or a bag of the pre-chopped stuff)
• Scallions: 1 big one or 2 small ones
• Tortillas: 4 to 6, depending on size
• Peanuts: a few, roughly chopped, for garnish

Also need some kind of sriracha-ginger or chipotle-garlic mayo… no recipe for that yet, so use store bought or wing it.

Directions

• Preheat oven to 425°F
• Mix grated ginger, peanut butter powder, and 1 oz lime juice in large bowl. Add water as needed to thin out a bit.
• Add cauliflower to large bowl
• Stir to coat cauliflower with sauce.
• Mix breadcrumbs, flower, and smoked paprika in small bowl
• Add to cauliflower bowl, mix/toss to coat
• For easy cleanup put aluminum foil on one pan and lightly oil
  • For harder cleanup but less waste, skip aluminum and oil the pan
• Bake for 20-25 minutes. (22 minutes for one tray in my oven.)
• Half the lime. One half will be for 2 garnish slices. Juice the other half into a large bowl.
• Add agave, salt, and black pepper to the same bowl and mix.
• Toss cabbage in lime dressing.
• Dress tacos with spicy mayo.
• Add cauliflower, top with cabbage and peanuts.