If you don’t like tacos, we hope we never meet.
Seriously though, it’s time to drop everything and make the most delicious food known to man. We hope you’re wearing your stretchy pants. Prepare to devour these coconut crusted cauliflower tacos until no crumbs remain.
Every Day is Taco Tuesday
If tacos are on the menu, you best believe they will be ordered by us. We pride ourselves on researching tacos a lot for you guys. And by research, we mean eating them. Yes, we keep stuffing our faces to find the best tasting tacos for you to eat.
You’re so welcome.
When we were traveling in Mexico (oh great, another travel story), we had tacos for less than $1 each. We ordered 15. And yes, we ate 15.
There are so many different flavors that have stood out to us over the years, but the tacos that stuck in our minds were the ones made with cauliflower. So, this recipe is a blend of all our favorite taco varieties into one ultimate taco.
Speaking of tacos, do you want to know what can make a taco taste even better? The sauce. Do not under value the sauce. This is arguably the most important part of the whole taco. Don’t worry though, we’ve got you covered with that too.
Key Ingredients for Coconut Crusted Cauliflower Tacos
- Cauliflower: we wouldn’t be true vegans if we didn’t know how to make cauliflower 100 different ways. This white broccoli look-alike is much like tofu in that it takes on the flavor of anything you put on it. Cauliflower offers the perfect replacement for fish or other meat in tacos. Plus, only 1 cup of this stuff provides you with 77% of your daily vitamin C requirements.
- Coconut shreds: not only do these give a subtle sweetness to the tacos, they provide a nice little crunch to the cauliflower florets. Plus, by adding this ingredient, you’ll be doing your body some good because coconut is high in a mineral called manganese, which is important for bone health.
- Almond Flour: rich in vitamin E, low in carbs, and gluten-free. What more can you ask for in a flour? We opt for almond flour in this recipe because it adds an additional element of sweetness, and it has one of the highest nutritional profiles compared to other flours.
- Corn Tortillas: well, it wouldn’t be a true taco recipe without corn tortillas. This is what gives the tacos an authentic feel. If you have the time to make your own, it’s definitely worth it. But, any corn tortilla is tasty in our minds.
How to Make Coconut Crusted Cauliflower Tacos
To start, preheat your oven to 375 degrees F, and line two baking pans with parchment paper for the cauliflower.
Chop up the head of cauliflower into bite size florets, which is not the easiest process, but we promise it’s worth it. Then, get the breading ready by combining all dry ingredients in one bowl and the plant milk in another.
Dip each floret of cauliflower in the plant milk, then coat it in the breading mixture and place on your parchment-lined pan. Bake the cauliflower for about 35 minutes, or until they start to turn a golden brown and the inside feels tender. We love the way turmeric turns the cauliflower a golden colour.
While your cauliflower is baking, prep your slaw by mixing chopped veggies and dressing ingredients in a large bowl. You can also prep any of the optional sauces you want to include like guacamole, spicy chili garlic aioli, or creamy cilantro lime dressing.
Before serving, heat up your corn tortillas either in the microwave or in a skillet on the stovetop. You don’t need any oil, simply heat them for about a minute a side in the pan. Then, build your taco by smearing creamy guacamole on the bottom, then some tangy slaw, crispy cauliflower florets, spicy pickled jalapeños, cilantro, and sauce on top.
How to Store Coconut Crusted Cauliflower Tacos
Since the cauliflower breading will soften, these tacos are best consumed immediately. But, if you do have leftovers, you can re-crisp the cauliflower in a toaster oven or oven on 300 degrees F for about 10-15 minutes.
All ingredients should keep in the fridge for 1-2 days.
Why You’ll Love These Coconut Crusted Cauliflower Tacos
These tacos are so tasty, you’ll wish you made a double batch. They’re:
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
Other Recipes You’ll Enjoy
- Guacamole & Tortilla Chips
- Spicy Chili Garlic Aioli
- Creamy Cilantro Lime Dressing
- Sweet Potato & Bean Enchiladas
12 servings per container
Serving Size1 servings
- Amount Per ServingCalories138
- % Daily Value *
- Total Fat
- Saturated Fat 2g 10%
- Sodium 150mg 7%
- Potassium 195mg 6%
- Total Carbohydrate
- Dietary Fiber 4g 16%
- Sugars 3g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Can I use another flour besides almond?
Yes, you can absolutely use another flour besides almond. You can try coconut flour or all-purpose flour with varied results.
How do I know when the cauliflower is done?
You’ll know when the cauliflower is done because the outside breading will be turning a golden brown colour, feel crispy to touch, and the inside will be tender.
What can I use in place of the maple syrup?
If you don’t have access to maple syrup, agave nectar also works great in this recipe.