1cupcoconut milkfull fat; use top fat portion only
2tablespoonlime juice
½cupbread crumbs
¼cuppumpkin seedsraw
¼cupshredded coconutunsweetened
1teaspoongarlic powder
1teaspooncumin
½teaspoononion powder
½teaspoonturmeric
½teaspoonsea salt
¼teaspoonsmoked paprika
8organic corn tortillas
1medium avocadosliced for garnish
1fresh limesliced for garnish
For the Creamy Cabbage Slaw
2cupspurple cabbagechopped
¼cupVegenaise
2clovesgarlicminced
1tablespoonlemon juice
½teaspoonsea salt
Instructions
For the Cauliflower Tacos
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.
For Creamy Cabbage Slaw
Mix together cabbage, Vegenaise, lemon and sea salt in a large bowl. Set aside.
To Assemble the Tacos
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.