Baked Cauliflower Tacos

Serves: 4

Tortillas12 or more
Cauliflower1 medium1/2 large
Milk1/2 cup
Lemon juice1 small
Salt1/2 tsp
Breadcrumbs1 cup
Coconut1/2 cupshredded
Smoked paprika1.5 tsp
Cumin powder1 tsp
Garlic powder1/2 tsp
Salt1/2 tsp
Turmeric1/4 tsp
Pepper1/4 tsp
Red cabbage3/4 cupchopped
Green cabbage3/4 cupchopped
Carrots1/2 cupshredded
Vinegar1 tbsp
Limeas needed
Maple syrup2 tsp
Salt1/2 tsp
Tangy sauce:
Mayo1/2 cup
Dill pickle1/4 cupchopped
Dried dill1.5 tsp
Salt1/2 tsp
Sugarto taste
Sriracha sauceas neededoptional

  • Preheat oven to 400F.
  • Slice cauliflower in half (use only half if large or full if it's medium-sized) from top to bottom. Then cut into 1/2 inch thick slices.
  • Mix milk, lime juice, and salt in a large and shallow bowl
  • Toss breadcrumbs, shredded coconut, paprika, salt, cumin powder, garlic powder, turmeric, and pepper in another bowl
  • Dip each cauliflower piece into the milk until coated completely. Then press into the breadcrumb mixture and ensure it's covered on all sides. Lay the pieces on a cookie sheet covered with parchment.
  • Bake in the oven for 20-25 minutes on each side until completely cooked
  • In the meantime, mix all the wet ingredients for slaw in a bowl and pour over the shredded vegetables. Set aside to soften.
  • Mix all the ingredients for the tangy sauce and set aside.
  • Once cauliflower pieces are done, prepare the tortillas. Warm tortillas in the microwave and fill each one with the cauliflower, top with slaw, and tangy sauce. Garnish with sriracha sauce, shredded cheese or cilantro leaves.