Vegan Baja-Style Cauliflower Tacos

Vegan Baja-Style Cauliflower Tacos

from americastestkitchen.com

A true Baja California experience requires sunny, breezy patios and a plate of tacos. We aimed to re-create the feel of a Baja-style fish taco in our home kitchen, instead bringing veggies to the forefront.

Ingredients

  • 3 cups (7½ ounces), coleslaw mix
  • ½ , mango, peeled and cut into ¼-inch pieces (¾ cup)
  • 1 tablespoon, chopped fresh cilantro
  • 2 tablespoons, lime juice
  • 1 tablespoon minced, jalapeño chile
  • , Salt and pepper
  • 1 cup, unsweetened shredded coconut
  • 1 cup, panko bread crumbs
  • 1 cup canned, coconut milk
  • 1 teaspoon, garlic powder
  • 1 teaspoon, ground cumin
  • ¼ teaspoon, cayenne
  • ½ head, cauliflower (1 pound), trimmed and cut into 1-inch pieces
  • 8-12 , (6-inch) corn tortillas, warmed
  • 1 , recipe

Directions

  1. 1

    Adjust oven rack to middle position and heat oven to 450 degrees. Combine coleslaw mix, mango, cilantro, lime juice, jalapeño, and ¼ teaspoon salt in bowl, cover, and refrigerate.

  2. 2

    Spray rimmed baking sheet with vegetable oil spray. Combine coconut and panko in shallow dish. Whisk coconut milk, garlic powder, cumin, cayenne, and 1 teaspoon salt together in bowl. Add cauliflower to coconut milk mixture; toss to coat well. Working with 1 piece cauliflower at a time, remove from coconut milk, letting excess drip back into bowl, then coat well with coconut-panko mixture, pressing gently to adhere; transfer to prepared sheet.

  3. 3

    Bake until cauliflower is tender, golden, and crisp, 20 to 25 minutes, flipping cauliflower and rotating sheet halfway through baking.

  4. 4

    Divide slaw evenly among warm tortillas and top with cauliflower. Drizzle with cilantro sauce and serve.