Sheet-Pan Crispy Cauliflower Tacos

Ingredients

• Cauliflower

  • 1/2 cup (75 g) unbleached all-purpose flour
  • 3/4 cup (180 ml) water
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup (80 g) panko breadcrumbs
  • 2 tbsp (30 ml) vegetable oil
  • 1 cauliflower, about 1 lb (450 g), cut into small florets

• Toppings

  • 1 1/2 cups (130 g) green cabbage, thinly sliced on a mandoline
  • 1 lime, juiced
  • 1 tsp sugar
  • 8 soft corn tortillas, each about 6 inches (15 cm) in diameter, warmed
  • Sour cream, to taste
  • Cilantro and Cashew Pesto, to taste
  • 2 avocados, ripe but firm, thinly sliced
  • Store-bought marinated sliced jalapeño chili peppers, to taste
  • Cilantro leaves, to taste
  • Lime wedges, to taste