Crispy Cauliflower Tacos

• 2 Eggs
• 3/4 teaspoons Salt, Divided
• 18 teaspoons Pepper
• 1 cup Panko Bread Crumbs
• 1/2 Tablespoons Chili Powder
• 1/2 teaspoons Onion Powder
• 1 pinch Cayenne Pepper
• 1/2 heads (large) Cauliflower, Chopped Into Medium Florets
• 10 Small Corn Tortillas
• 2- 1/2 cups Slaw, To Serve
• 1/2 Chipotle Pepper In Adobo Sauce
• 13 cups Sour Cream
• 1/2 Lime, Juiced

1. Preheat oven to 375 degrees F.
2. Beat eggs in a bowl with 1/4 teaspoon salt and the pepper.
3. Set aside.
4. In a separate shallow dish, combine breadcrumbs, 1/2 teaspoon salt, chili powder, onion powder, and cayenne pepper.
5. Working in batches, dip cauliflower florets into the egg.
6. Then evenly coat each piece in the bread crumb mixture.
7. Place the coated florets on a lined baking sheet.
8. Bake in the oven for 15 minutes until golden brown and crispy.
9. While the cauliflower is baking, prepare the chipotle cream.
10. Combine the chipotle cream ingredients in a bowl and set aside.
11. To prepare the tacos, place 4-5 florets in a tortilla.
12. Add about a 1/4 cup of slaw and about 2 teaspoons of chipotle cream over the top.

eggs, salt, pepper, bread crumbs, chili powder, onion powder, cayenne pepper, cauliflower, corn tortillas, pepper, sour cream

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/crispy-cauliflower-tacos/ (may not work)