Ingredients
3 cups (7½ ounces) coleslaw mix
½ mango, peeled and cut into ¼-inch pieces (¾ 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
¼ teaspoon cayenne
½ head cauliflower, (1 pound), trimmed and cut into 1-inch pieces
8 - 12 (6-inch) corn tortillas, warmed
1 Vegan Cilantro Sauce
Directions
1
For a spicier slaw, mince and add the jalapeño ribs and seeds. Serve with lime wedges.
2
Adjust oven rack to middle position and heat oven to 450 degrees. Combine coleslaw mix, mango, cilantro, lime juice, jalapeño, and ¼ teaspoon salt in bowl, cover, and refrigerate.
3
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.
4
Bake until cauliflower is tender, golden, and crisp, 20 to 25 minutes, flipping cauliflower and rotating sheet halfway through baking.
5
Divide slaw evenly among warm tortillas and top with cauliflower. Drizzle with cilantro sauce and serve.