This recipe makes crispy cauliflower so delicious, your kids will love eating their veggies! The cauliflower is coated in a flavorful batter, fried to perfection, and served in tacos with fresh toppings.
1: In a bowl, add the flour, corn starch, salt and non dairy milk (start with 1 cup). Whisk to combine.
2: In a separate bowl, add the panko.
3: Dip a floret in the batter, then the panko and evenly coat in panko, then place on a plate. Repeat with the rest of the florets.
4: In a large pan, add enough oil to coat the bottom by an inch or so. Heat over medium heat. Carefully fry the florets until golden brown, about 2 minutes per side. Remove and place on a paper towel lined plate. Sprinkle the golden florets in salt.
5: In a large bowl, make the sauce by combining the gochujang, honey, and 1/4 cup of water. Add more water as needed.
6: Build your tacos by heating the tortillas and placing shredded cabbage, the cauliflower florets, green onion, cilantro and enjoy!
