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Dinnertime Done Right: Coconut-Crusted Cauliflower Tacos

Coconut cauliflower tacos assembled
Prep Time
1h
Cook Time
15 min
Yields
3-6 servings

Are you ready for some crispy, flavour-packed cauliflower tacos? We are, so we’re serving up this incredibly bright and delicious recipe to satisfy your taco needs. When the weather is warm, most people tend to crave zesty, fresh and light flavours and this vegetarian dish delivers just that. Make it for dinner this week — you (and your belly) will be very pleased.

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ingredients

Coconut cauliflower

1
small cauliflower, chopped in florets
½
cup unsweetened coconut milk
¾
cup shredded, unsweetened coconut
½
cup almond meal (ground almonds)
½
tsp garlic powder
1
tsp chili powder
¼
tsp turmeric
¼
tsp sea salt

Avocado Crema

1
avocado
¼
cup plain, unsweetened coconut milk
½
small clove garlic, minced
1
Tbsp fresh lime juice Sea salt to taste

Mango Cabbage Slaw

2
cups finely chopped purple cabbage
1
fresh mango, chopped in small cubes
1
lime, juiced
¼
cup cilantro, chopped
2
Tbsp extra virgin olive oil
2
tsp maple syrup Pinch sea salt

Shell

6
corn tortillas (or use sprouted corn tortillas)
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directions

coconut cauliflower tacos mise en place
Step 1

For the coconut-crusted cauliflower, preheat oven to 375°F.

Step 2

Combine shredded coconut, almond meal, garlic powder, chili powder, turmeric and sea salt in a bowl.

Step 3

Place coconut milk in another bowl.

Step 4

Chop cauliflower into florets.

Step 5

Coat each floret in the coconut milk and then dip in the shredded coconut mixture.

Step 6

Spread coated florets of cauliflower out on a baking sheet lined with parchment paper.

Step 7

Bake for 35 minutes, until the outside is crisp and the cauliflower is soft.

Coconut-crusted cauliflower bites
Step 8

Meanwhile, prepare avocado crema by blending the avocado, coconut milk, garlic, lime juice and sea salt together in the food processor until creamy and smooth.

Step 9

Place avocado crema in a small plastic bag and squeeze toward one of the corners of the bag. Eventually, you’ll snip a very small hole on one of the corners, right before you’re about to squeeze the crema over (in a few steps).

Step 10

For the mango cabbage slaw, chop purple cabbage finely, cut mango into small cubes and chop cilantro.

Step 11

Combine purple cabbage, mango and cilantro in a bowl together with lime juice, extra virgin olive oil, maple syrup and sea salt.

Mango cabbage slaw
Step 12

Next comes the assembly. Once the cauliflower is cooked, warm up tortillas for a few minutes in the oven.

Step 13

Place a layer of the mango cabbage slaw down the centre of each tortilla.

Step 14

Add some roasted cauliflower on top of each one.

Step 15

Snip a tiny hole in the corner of the bag and gently squeeze the avocado crema to drizzle over top.

Step 16

Garnish with fresh cilantro.

Coconut cauliflower tacos

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