The first time I tried this recipe, I made half the cauliflower as directed and left the sauce off the other half. I personally didn’t want my cauliflower doused in butter, but knew my husband wouldn’t be opposed. The texture of the cauliflower without the sauce is maybe a little bit too crispy for these tacos, since the slaw is also very crunchy. That said, my tacos were still delicious even with just a sprinkle of hot sauce over the cauliflower. Made as directed, the overall texture of these tacos is great.

Both my husband and I agreed that the texture of the cauliflower without the sauce almost mimics that of a chicken nugget. The cauliflower, sans sauce, is tasty enough to eat on its own or in other plant-based recipes that require a “meaty” ingredient. My two-year-old also enjoyed the crispy cauliflower on its own and used it as a vehicle for salsa and guacamole. The texture of the cauliflower softens a bit once it’s been refrigerated, which made it perfect for tacos the next day.

The jicama-carrot slaw is a delicious topping for these tacos. It also makes for a great side salad. The slaw is just the right amount of spicy, has a subtle sweetness from the dates, and the mint is the star ingredient that really makes it something special.

Get the Recipe: Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw