Baja Style Cauliflower Tacos

1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine coleslaw mix, mango, cilantro, lime juice, jalapeño, and ¼ teaspoon salt in bowl, cover, and refrigerate.

2. Spray rimmed baking sheet with vegetable oil spray. Combine coconut and panko in shallow dish. Whisk coconut milk, garlic powder, cumin, cayenne, and 1 teaspoon salt together in bowl. Add cauliflower to coconut milk mixture; toss to coat well. Working with 1 piece cauliflower at a time, remove from coconut milk, letting excess drip back into bowl, then coat well with coconut-panko mixture, pressing gently to adhere; transfer to prepared sheet.

3. Bake until cauliflower is tender, golden, and crisp, 20 to 25 minutes, flipping cauliflower and rotating sheet halfway through baking.

4. Mix together mayo, sour cream, water, cilantro, and salt to make cilantro sauce.

5. Divide slaw evenly among warm tortillas and top with cauliflower. Drizzle with cilantro sauce and serve.