Follow these instructions for taco perfection:

1. Preheat and Prep: Preheat your oven to 425°F (220°C). If using an air fryer, you may not need to preheat it as long, or at all, depending on your model (check manufacturer’s instructions, typically around 400°F/200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. Prepare the Cauliflower: Wash the cauliflower and cut it into uniform, bite-sized florets, about 1-1.5 inches wide. This ensures even cooking and optimal crispiness. Set aside.
3. Make the Batter: In a large mixing bowl, whisk together the all-purpose flour, plant-based milk, water, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper. Whisk until you have a smooth batter, similar in consistency to pancake batter – thick enough to coat the cauliflower but not overly gloopy.
4. Coat the Cauliflower: Place the panko breadcrumbs in a separate shallow dish or plate. Working in batches, dip each cauliflower floret into the wet batter, ensuring it’s fully coated. Allow any excess batter to drip off. Then, immediately transfer the battered floret to the panko breadcrumbs, tossing gently to coat all sides thoroughly. Press the panko lightly onto the cauliflower to help it adhere.
5. Arrange for Baking/Air Frying: Place the coated cauliflower florets in a single layer on the prepared baking sheet, ensuring there’s a little space between each piece. Overcrowding will steam the cauliflower instead of making it crispy. If using olive oil instead of spray, lightly drizzle it over the florets. If using spray, generously spray all sides of the cauliflower.
6. Bake or Air Fry:
   • Oven Method: Bake in the preheated oven for 20-25 minutes, flipping the florets halfway through, until they are golden brown and crispy.
   • Air Fryer Method: Place the coated florets in the air fryer basket in a single layer (you may need to do this in batches). Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through, until golden and very crispy.
7. Prepare the Zesty Slaw: While the cauliflower is cooking, combine the shredded cabbage, thinly sliced red onion, and chopped cilantro in a medium bowl. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to combine. Set aside to allow the flavors to meld.
8. Whip Up the Creamy Chipotle Sauce: In another small bowl, whisk together the vegan mayonnaise (or yogurt), minced chipotle peppers, adobo sauce, lime juice, and optional minced garlic. If the sauce is too thick, add a teaspoon of water at a time until it reaches your desired drizzling consistency. Taste and adjust seasoning if needed (more chipotle for heat, more lime for tang).
9. Warm the Tortillas: Just before serving, warm your tortillas. You can do this by heating them one by one in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and warming them in the oven for the last 5-10 minutes while the cauliflower bakes.
10. Assemble Your Tacos: Once the cauliflower is perfectly crispy and golden, it’s time to build your tacos! Take a warm tortilla, add a generous layer of the crispy cauliflower, top with a spoonful of the zesty slaw, and drizzle generously with the creamy chipotle sauce.
11. Garnish and Serve: Add any of your favorite optional garnishes like sliced avocado, pickled jalapeños, extra cilantro, or lime wedges for squeezing. Serve immediately and watch them disappear!