Are you ready for some crispy, flavour-packed cauliflower tacos? We are, so we’re serving up this incredibly bright and delicious recipe to satisfy your taco needs. When the weather is warm, most people tend to crave zesty, fresh and light flavours and this vegetarian dish delivers just that. Make it for dinner this week — you (and your belly) will be very pleased.
ingredients
Coconut cauliflower
Avocado Crema
Mango Cabbage Slaw
Shell
directions
For the coconut-crusted cauliflower, preheat oven to 375°F.
Combine shredded coconut, almond meal, garlic powder, chili powder, turmeric and sea salt in a bowl.
Place coconut milk in another bowl.
Chop cauliflower into florets.
Coat each floret in the coconut milk and then dip in the shredded coconut mixture.
Spread coated florets of cauliflower out on a baking sheet lined with parchment paper.
Bake for 35 minutes, until the outside is crisp and the cauliflower is soft.
Meanwhile, prepare avocado crema by blending the avocado, coconut milk, garlic, lime juice and sea salt together in the food processor until creamy and smooth.
Place avocado crema in a small plastic bag and squeeze toward one of the corners of the bag. Eventually, you’ll snip a very small hole on one of the corners, right before you’re about to squeeze the crema over (in a few steps).
For the mango cabbage slaw, chop purple cabbage finely, cut mango into small cubes and chop cilantro.
Combine purple cabbage, mango and cilantro in a bowl together with lime juice, extra virgin olive oil, maple syrup and sea salt.
Next comes the assembly. Once the cauliflower is cooked, warm up tortillas for a few minutes in the oven.
Place a layer of the mango cabbage slaw down the centre of each tortilla.
Add some roasted cauliflower on top of each one.
Snip a tiny hole in the corner of the bag and gently squeeze the avocado crema to drizzle over top.
Garnish with fresh cilantro.
