Ingredients
Instructions
1. Prep
- Heat oven to 425°F (220°C), line a sheet pan with parchment, and spray lightly with oil.
- Whisk coconut milk with flour, chili powder, paprika, cumin, and salt in a large bowl. Place panko in a shallow dish.
2. Cauliflower
- Dip florets in coconut-spice batter, shake off excess, then coat in panko.
- Arrange on sheet pan, spray tops with oil, and bake 25–30 min until golden and crisp, flipping once.
3. Slaw
- Toss cabbage, onion, cilantro, lime juice, olive oil, and salt. Let sit to soften while cauliflower bakes.
4. Black Bean Spread
- Heat olive oil in skillet over medium heat; sauté onion until soft, add garlic and cumin, sauté until fragrant (about 30 seconds).
- Combine sautéed ingredients with black beans, lime juice, salt, pepper (to taste), and cilantro, and the optional nutritional yeast in a blender or food processor; blend until smooth. Adjust seasoning to taste.
- Serve immediately, or refrigerate up to 3 days.
5. Charred Corn-Peach Salsa
Char the Corn
- Char corn over an open flame, on a grill, or in a hot cast-iron skillet until kernels are lightly blackened on all sides.
- Let the corn cool slightly, then carefully cut the kernels off the cob.
Assemble the Salsa
- In a medium bowl, mix the charred corn kernels with diced peaches, jalapeño, red onion, lime juice, cilantro, and salt.
- Let the salsa sit for 5–10 minutes before serving to allow the flavors to meld.
6. Assemble
- Warm tortillas. Spread black beans, top with crispy cauliflower, then slaw, then a spoonful of corn–peach salsa.
- Garnish with lime wedges, cilantro, and hot sauce if desired.
Plating & Garnishing
- Base: Warm tortillas topped with a smear of black bean spread and crispy cauliflower.
- Toppings: Layer the purple-red cabbage slaw and spoon on the corn-peach salsa.
- Finish: Lime wedges and fresh cilantro for a bright, colorful presentation.
Safety & Quality: Ensure the cauliflower is consumed fresh for maximum crispness. Store the slaw and salsa separately in the fridge for up to 2 days.