These delicious cauliflower tacos are low in calories and high in protein for a unique vegan spin on the fish taco.
Ooh la la is all I can say about these Crispy Coconut-Pumpkin Cauliflower Tacos with Creamy Cabbage Slaw. If you’re addicted to tacos like I am, then you’ll be so happy that I created this cauliflower taco recipe. You may even dance a jig!
Cauliflower tacos are the rave on the Internet. If you Google the term, you’ll find dozens of recipes to choose from. My recipe was actually adapted from a cauliflower taco recipe posted on Veggie Inspired Journey. Although I’ve never tried her recipe, it looked so delicious I had to create my own version. And I’m so glad I did.
I created this cauliflower taco recipe while recovering from a back injury. I twisted my body in some weird way the other day and ended up with a really bad pulled muscle in my lower back. I’ve been laid up for about 3 days now and the only thing I’ve managed to do is post a couple of recipes. Although I don’t need a back injury as an excuse to post recipes, it helps when I am lying here recovering to have something to do.
These cauliflower tacos are infused with coconut cream, unsweetened shredded coconut, raw pumpkin seeds and a number ot tasty spices for a delicious combination that will make your taste buds very happy. I topped them with Creamy Cabbage Slaw (see recipe below) and my Smoky Homemade Chipotle Sauce.
The recipe makes enough for about 8 tacos, so you’ll have plenty of left-overs for lunch the next day. Or if you have a big family, you can easily double the recipe and have enough to serve 8 people. However you decide to do it, these Crispy Coconut-Pumpkin Cauliflower Tacos with Creamy Cabbage Slaw are a perfect recipe idea for lunch or dinner any day of the week.
Hope you enjoy this recipe as much as I did. See you in the kitchen!
- 1 large head cauliflower sliced into florets with stem
- 1 cup full fat coconut milk use top fat portion only
- 2 tbsp fresh lime juice
- 1/2 cup Panko bread crumbs
- 1/4 cup raw pumpkin seeds
- 1/4 cup unsweetened shredded coconut
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- 8 organic corn tortillas
- 1 medium avocado sliced for garnish
- 1 fresh lime sliced for garnish
- 2 cups purple cabbage chopped
- 1/4 cup Vegenaise
- 2 large cloves garlic minced
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
Preheat over to 425 degrees Fahrenheit.
Whisk together coconut milk and lime juice in medium bowl. Set aside.
Add breadcrumbs, pumpkin seeds, shredded coconut, garlic powder, cumin, onion powder, turmeric, sea salt and paprika to food processor. Pulse for 1 minute to blend all ingredients. Pour into another medium sized bowl. Set aside.
Line a large baking sheet with parchment paper.
Line up your breading station in the following order: wet ingredients, dry ingredients, baking sheet.
Dip a slice of cauliflower in coconut-lime batter making sure all sides are well-coated. Next place cauliflower in dry breadcrumb mixture, flipping until all sides are coated evenly.
Transfer cauliflower to baking sheet and repeat until all cauliflower is prepped and placed on baking sheet.
Bake for 30 to 60 minutes, depending upon the heat of your oven. Cauliflower is ready when it is fork-tender. While the cauliflower is baking, make the Creamy Cabbage Slaw.
Mix together cabbage, Vegenaise, lemon and sea salt in a large bowl. Set aside.
Place a tortilla on plate. Top with roasted cauliflower, a bit of Creamy Cabbage Slaw and a dollop of my Smoky Homemade Chipotle Sauce. Garnish with fresh avocado slices and a squirt of fresh lime.