Crispy baked broccoli coated in a sweet, tangy, BBQ sauce. Pile in a warm tortilla with greens, cilantro and green goddess dressing!
Preheat oven to 425 degrees.
Then cut the head of broccoli into small florets. Set aside.
Now using 3 different small mixing bowls, add the almond milk and apple cider vinegar to one, whisk. Then the flour, salt and pepper to another, whisk. Then the panko to the third bowl.
Next, take a broccoli floret. Dip into the almond milk mixture, into the flour, coat completely, shake off the access, then back into the almond milk, then into the panko. Coating completely in panko.
Spray a baking sheet with non stick spray, then place the broccoli on the baking sheet. Repeat with all the broccoli, now spray the tops of the broccoli with more non stick spray.
Bake at 425 degrees for 15-20 minutes, or until the broccoli is all nice and brown and crispy. Flip half way through the baking process.
While the broccoli is baking, make the sauce. In a small sauce pan, heat the BBQ sauce, sugar, garlic powder and lime juice on medium low. Whisk together, bring to a simmer, reduce heat to low and simmer for a minute until all the sugar has dissolved. Remove from heat.
Once the broccoli is done, toss the broccoli in the sauce coating completely. Then assemble the tacos. Broccoli, cilantro, cabbage, dressing all in a tortilla. Eat!!!