Coconut Crusted Cauliflower Tacos

I have to admit, this is a recipe I make weekly. It is the perfect crispy cauliflower, with a wonderful creamy and crunchy texture! DEEE-licious! 

The credit for this recipe is strictly by @VeggieInspired i just wanted to bring it to life with my followers and food lovers alike!

Not only is this one of my favorite recipes, its also easy to make, baked, oil free and vegan! You HAVE to try this delicious creation! This recipe consists of 3 separate parts; crispy coated cauliflower, a sweet and tangy coleslaw, as well as a smooth tartar like sauce. 

Lets dive right in:

Now since I do make these weekly, I don't usually measure things out; I'll eyeball them, so my measurements are rough.

Prep Time: 20 minutes    Cook Time:  25 Minutes

Ingredients:

Crispy Cauliflower:

• 1 head of cauliflower
• 1/2 c. Panko bread crumbs
• 1/2 c. unsweetened shredded coconut
• 1/2 c. cornmeal
• 1 can of coconut milk
• 1 lime- juiced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• salt (to taste)

Tangy Slaw:

• 1.5 c slaw mix (I buy prepackaged cabbage and carrot slaw mix, however you could shred equal parts carrot and cabbage if desired)
• 1 lime
• 2 tsp apple cider (or white) vinegar
• 2 tsp agave nectar
• salt (to taste)

Tartar like sauce:

• 1/2 c. vegan mayo (I use EarthBalance)
• 1 dill pickle ( I buy the organic whole foods pickles, so they are smaller than most (about 1/8 a cup when diced) 
•  1 tsp pickle juice
• 1tsp dried dill
• 1 tsp sriracha
• dash of salt

Other:

• tortillas
• sriracha 

Instructions:

1. Preheat oven to 375º F

Slaw:

1. Whisk all wet ingredients and pour over cabbage/carrots. Mix well. Place in refrigerator while everything else is being prepped. 

Cauliflower:

1. Whisk together the coconut milk, lime, and a pinch of salt. Set aside
2. Mix together in a separate bowl the bread crumbs, corn meal, coconut, and spices. (Make sure the bowl is wide as you will be using this dish to coat the cauliflower.) Set aside.
3. Slice your cauliflower in 1/2 inch chunks (as pictured below)
4. Take your Cauliflower pieces, coat them in the following order: wet batter then breadcrumb mixture. Then placing onto a baking sheet. Make sure when dipping the cauliflower into the coconut milk mixture to thoroghly coat all sides. Doing the same with the breadcrumb mix. You want all sides of the cauliflower fully coated to ensure they are nice and crispy!
5. Bake 25-30 minutes, flipping over half way through.

         

Tartar Sauce:

1. While the cauliflower is baking you will prepare the sauce. Start by dicing 1 dill pickle into very small chunks. Measure the mayo into a bowl, add the pickle, pickle juice, sriracha and dried dill. Mix well. Add salt if desired.

Taco Assembly:

1.  On your tortilla add a layer of the tartar sauce, add a layer of the slaw and top with the crispy cauliflower. You can top with additional sriracha and lime slices if desired. 
2. ENJOY! THEY ARE DELICIOUS!