In a bowl, combine coconut shreds, almond flour, nutritional yeast, garlic powder, chili powder, turmeric, and sea salt. Pour your plant milk of choice into another bowl (we used soy).
Chop the head of cauliflower into bite-sized florets. Dip each floret in the plant milk, then coat it in the breading mixture and transfer it to the prepared baking pans.
Bake the cauliflower at 375°F for 35 minutes, or until the florets start to turn golden brown and the inside feels tender.
While your cauliflower is baking, prep the slaw by mixing shredded cabbage, julienned bell pepper, chopped cilantro, maple syrup, vegetable oil, lime juice, sea salt, and pepper.
Build your tacos with a layer of guacamole followed by cauliflower florets, cabbage slaw, pickled jalapeños, chopped cilantro, and sauce.