Mix all of the dry ingredients, then mix in a flax egg. To make a flax egg, mix 2 tbsp of ground flaxseed with 6 tbsp of water and let it stand for 5 minutes.
To fry or bake the battered cauliflower:
Start by washing the cauliflower and diving the florets into bite-size florets. Dip each floret in the batter, followed by the panko bread crumbs. Either bake in the oven for 15-20 minutes or until golden and crispy (make sure that you drizzle with battered cauliflower with a bit of olive oil for it to crisp). Or fry in vegetable oil until the cauliflower is golden and crispy. I recommend frying as you'll get perfectly crispy cauliflower, but baking is a healthier option.
To make the salsa:
Dice and chop all of the ingredients for the salsa, and mix them together in a small bowl.
To assemble the tacos:
Serve the cauliflower on charred tortillas, a bed of shredded red cabbage, tomato salsa and a squeeze of lime or lemon juice.