Start by cutting up 1 head of cauliflower:
Mix up a variety of spice including:
garlic
cumin
paprika
salt
pepper
flour
tumeric
in a small saucepan over medium heat, whisk together the coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes. Pour the sauce onto the cauliflower and stir several times until the cauliflower is well coated.
Pour about 1/3 of the dry mixture into the bowl with the cauliflower and mix. Repeat twice to stir in the remaining dry mixture to coat all of the cauliflower. Then remove the breaded cauliflower from the bowl with your hands and place it onto a parchment lined baking sheet. About 1/2 of the crumbs will remain in the bowl; you can discard these.
Bake the cauliflower for 30 minutes total, flipping the cauliflower with a spatula at the 15 minute mark. Serve immediately. If serving as an appetizer, you could add a drizzle of Yum Yum sauce or another sauce. Or, kids love them with ketchup! (If you have leftovers, you can store them refrigerated and then reheat them in a 350F oven on a parchment lined baking sheet for about 10 minutes, flipping once.)
Heat up tortillas and then place the cauliflower on a tortilla with cabbage and sauce
Recipe for sauce:
-1 cup mayonnaise (vegan if desired)
-1 tablespoon melted butter (use coconut oil for vegan)
-1 tablespoon tomato paste
-1 teaspoon maple syrup
-1/2 teaspoon garlic powder
-1/2 teaspoon paprika
-2 tablespoons water
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