In a bowl, combine coconut shreds, almond flour, nutritional yeast, garlic powder, chili powder, turmeric, and sea salt. Pour plant milk of choice into another bowl (we used soy).

Chop up the head of cauliflower into bite size florets. Dip each floret of cauliflower in the plant milk, then coat it in the breading mixture and place on your parchment-lined pan.

While your cauliflower is baking, prep the slaw by adding shredded cabbage, julienned bell pepper, and cilantro into a large mixing bowl.

Add in maple syrup, any neutral oil, lime juice, sea salt, and black pepper to taste. Combine, and set aside.

Once cauliflower is done, heat up your corn tortillas in a skillet on the stovetop. Without any oil, heat them for 1 minute on either side. Alternatively, you can also heat them in the microwave wrapped in a clean tea towel.