by Kendra Murray.

for the roasted cauliflower:

  • ½ cup all-purpose flour
  • ¼ teaspoon cayenne
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • 1 head cauliflower, divided into small florets
  • 2 tablespoons neutral oil

for the sauce:

  • ¼ cup red hot sauce
  • 3 tablespoons butter
  • 2 tablespoons honey
  • 1½ teaspoons cider vinegar
  • ¼ teaspoon Worcestershire sauce
  • 1 clove minced garlic

for the slaw:

  • 2½ ounces Great Hill Blue Cheese, crumbled
  • 3 tablespoons milk
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon white vinegar
  • ¼ teaspoon sugar
  • ⅛ teaspoon garlic powder
  • ¼ head of cabbage, shaved

to serve:

  • 10 to 12 corn tortillas, 4 to 5 inches across
  • Diced grape tomatoes, optional

Preheat oven to 400 degrees and place two large baking sheets inside. In a medium bowl, whisk together flour, cayenne, paprika, and salt. Put cauliflower in a colander or large strainer and run under cold water; shake off excess. Toss damp florets in flour mixture, about a quarter at a time, aiming to coat lightly. Remove hot baking sheets from oven and brush each with a tablespoon of oil. Divide the dredged florets between the pans and bake 15 to 20 minutes, or until crispy-edged, flipping the florets halfway through.

Meanwhile, combine all sauce ingredients in a large saucepan and bring to a simmer. Toss hot roasted cauliflower in the mixture, return to pans and continue roasting until crisp and browned, about 10 minutes.

Make the slaw: Stir together blue cheese and 2 tablespoons of milk, then add sour cream, mayonnaise, white vinegar, sugar, and garlic powder. Fold in cabbage slivers.

Heat tortillas by frying quickly in oil, grilling, or brushing with oil and baking for a few minutes. Top with cauliflower and slaw, and garnish with grape tomatoes and remaining sauce if desired.

Makes 10 to 12 tacos.