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To make filling,.
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1. Add spinach into a large microwavable bowl along with 1/4 cup water. Microwave on high for 3 minutes until wilted.
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2. Cool completely, transfer to a clean kitchen towel, wrap and squeeze well to get all the moisture out. Set aside.
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3. Heat 3 tablespoons vegetable oil in medium non-stick skillet until shimmering.
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4. Saute onion, garlic and cauliflower over medium heat for about 10 minutes until golden brown and cooked.
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5. Add cayenne pepper powder, coriander powder and salt , stir for 1 minute.
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6. Add spinach and saute for 2 minutes.
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7. Transfer to a medium bowl, mix in 4 eggs and bread crumbs.
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To make taquitos.
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1. Stack tortillas , wrap in a clean damp dish towel. Microwave until warm , about 1 minute.
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2. Beat 2 eggs in a small bowl .
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3. Working with one tortilla at a time, spread 3 tablespoons of filling over half of a tortilla and brush egg wash over the remaining half. Roll tightly starting from the filling side.
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4. Place seam side down on a plate, cover with a another damp towel.
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5. Repeat with remaining tortillas.
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6. Heat 2 cups oil in a medium skillet to 350 degrees over medium heat.
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7. Place 6 tortillas , seam side down, fry until golden brown on all sides (about 5-7 minutes, turning often).
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8. Drain on paper towels, repeat with remaining taquitos.
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To make dipping sauce,.
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1. Transfer RAGU SAUCE and goat cheese into a medium sauce pan.
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2. Heat over low flame , stirring often until cheese is melted.
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Serve taquitos with dipping sauce.
