Crispy Cauliflower Tacos

Ingredients

• 1 large head of cauliflower
• 4 tablespoons fresh lime juice, from 2 limes, divided
• 3 tablespoons soy sauce
• ½ cup Forager Project Oat Milk
• ½ cup + 1 tablespoon Forager Project Cashewmilk Yogurt, divided
• ½ cup cornstarch
• ½ cup gluten free breadcrumbs
• 2 teaspoons chili powder, divided
• ½ cup fresh cilantro
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 4 soft gluten-free tortilla shells
• Optional: Sliced avocado, black bean salsa, additional fresh cilantro, for garnish

Prep

• Preheat the oven to 425ºF, and line a baking sheet with parchment paper.
• Clean and chop the cauliflower into florets. Place the cauliflower into a bowl and pour 2 tablespoons of lime juice plus the soy sauce onto the cauliflower. Toss to marinate, then set aside.
• In a small bowl, whisk together the Forager Project Oat Milk and 1 tablespoon of the Forager Project Cashewmilk Yogurt. Then in two separate small bowls, add in the cornstarch and the breadcrumbs to each. Add 1 teaspoon of chili powder to the breadcrumbs, and whisk to combine.
• Dip one cauliflower floret into the cornstarch, then into the milk, then the chili powder breadcrumbs. Place the cauliflower floret onto the baking sheet. Repeat for the remaining cauliflower.
• Place the cauliflower nuggets into the oven to bake for 35 minutes, or until crispy. Remove from the oven and set aside to assemble the tacos.
• Make the cilantro sauce. Using an immersion blender or a full size blender, blend the remaining Forager Project Cashewmilk Yogurt, remaining lime juice, cilantro, garlic powder, remaining chili powder, and sea salt.
• Assemble the tacos with the cauliflower, avocado, salsa, cilantro yogurt sauce, and fresh cilantro. Serve and enjoy!