<\/p>\n
WHY THIS WORKS: <\/b>We thought that battered cauliflower bites, drizzled with a cool and creamy vegan sauce, were the perfect stand-in for the fish. We wanted to avoid the mess of deep-frying, so we cut the cauliflower into large florets and roasted them. To boost their flavor, we dunked the pieces in canned coconut milk seasoned with garlic and spices and then rolled them in a mixture of panko bread crumbs and shredded coconut. Not only did this add richness and the flavors of a cabana-shaded getaway, but it also mimicked the crisp exterior texture of batter-fried fish. A bed of crunchy slaw with juicy mango and spicy jalape\u00f1o provided the perfect balance of sweetness and heat. By using equal parts vegan mayonnaise and dairy-free sour cream, plus cilantro and a bit of lime zest, we were able to whip up a vegan crema to top it all off. Just add cerveza and sunshine.<\/p>\n
BEFORE YOU BEGIN:<\/b> For a spicier slaw, mince and add the jalape\u00f1o ribs and seeds. Serve with lime wedges.<\/p>\nServes 4 to 6<\/h3>\n
INGREDIENTS<\/h3>\n
3 cups (7 1\u20442 ounces) coleslaw mix
1\u20442 mango, peeled and cut into 1\u20444-inch pieces (3\u20444 cup)
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon minced jalape\u00f1o 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\u20444 teaspoon cayenne
1\u20442 head cauliflower (1 pound), trimmed and cut into 1-inch pieces
8 – 12 (6-inch) corn tortillas, warmed
1 Vegan Cilantro Sauce<\/p>\n
STEP ONE. <\/b>Adjust oven rack to middle position and heat oven to 450 degrees.<\/p>\n
STEP TWO. <\/b>Combine coleslaw mix, mango, cilantro, lime juice, jalape\u00f1o, and 1\u20444 teaspoon salt in bowl, cover, and refrigerate.<\/p>\n
STEP THREE. <\/b>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.<\/p>\n
STEP FOUR. <\/b>Bake until cauliflower is tender, golden, and crisp, 20 to 25 minutes, flipping cauliflower and rotating sheet halfway through baking.<\/p>\n
STEP FIVE. <\/b>Divide slaw evenly among warm tortillas and top with cauliflower. Drizzle with cilantro sauce and serve.<\/p>\n<\/p><\/div>\n