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Coconut Crusted Cauliflower Tacos

Coconut-Crusted Cauliflower Tacos

$6.98 recipe | $0.57 serving
It's time to drop everything and make these coconut-crusted cauliflower tacos. Authentic corn tortillas filled with tangy slaw, crispy breaded cauliflower, and creamy sauces.
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dinner, Lunch
Cuisine Gluten-Free, Mexican, Vegan
Servings 12 servings
Calories 138 kcal

Equipment

  • 2 baking pans
  • 2 small mixing bowls
  • Large mixing bowl

Ingredients
 

Tortillas

Cauliflower

  • 1 head cauliflower, chopped in florets ($3.08)
  • ½ cup plant milk ($0.14)
  • ¾ cup shredded coconut ($0.55)
  • ¾ cup almond flour ($0.73)
  • 2 tbsp nutritional yeast ($0.48)
  • 1 tsp garlic powder ($0.02)
  • 2 tsp chili powder ($0.02)
  • ½ tsp turmeric ($0.01)
  • ½ tsp sea salt ($0.01)

Cabbage Slaw

  • 1 ½ cups purple cabbage, shredeed ($0.24)
  • ½ medium red bell pepper, julienned ($0.41)
  • 2 tbsp lime juice ($0.24)
  • ¼ cup cilantro, roughly chopped ($0.14)
  • ½ tbsp any neutral oil ($0.06)
  • 1 tsp maple syrup ($0.05)
  • Sea salt & pepper to taste ($0.02)

Garnishes optional

Instructions
 

Cauliflower

  • Preheat oven to 375°F, and line 2 baking pans with parchment paper.
  • 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.
  • Bake the cauliflower on 375°F for 35 minutes, or until they start to turn a golden brown and the inside feels tender.

Cabbage Slaw

  • 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.

Extras

  • While you're waiting for the cauliflower, prepare guacamole and spicy chili garlic aioli. Drain a can or jar of pickled jalapeños and chop some more cilantro for garnishing.
  • 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.
  • Build tacos by layering guacamole on the bottom, followed by cabbage slaw, cauliflower florets, pickled jalapeños, chopped cilantro, and sauce.

Notes

  • These tacos also taste great with our creamy cilantro lime dressing.
  • If the breading isn't sticking as well towards the end of the cauliflower florets, add more flour.
  • Nutritional information and prices do not include optional ingredients.

Nutrition

Nutrition Facts
Coconut-Crusted Cauliflower Tacos
Serving Size
 
1 serving
Amount per Serving
Calories
138
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
150
mg
7
%
Potassium
 
195
mg
6
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
120
IU
2
%
Vitamin C
 
27
mg
33
%
Calcium
 
130
mg
13
%
Iron
 
0.48
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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