Coconut Cauliflower Tacos and Rainbow Pickled Slaw Tacos

(2)
"The best vegetarian tacos! Cauliflower is coated in coconut cream, coconut flakes and flour, fried in some oil and topped with a quick pickled slaw and creamy Sriracha yogurt sauce. These are my favorite vegetarian tacos. For non-vegetarians, they taste almost like fried dish tacos!"
-- @mixedandmeasured

Recipe Intro From mixedandmeasured

The best vegetarian tacos! Cauliflower is coated in coconut cream, coconut flakes and flour, fried in some oil and topped with a quick pickled slaw and creamy Sriracha yogurt sauce. These are my favorite vegetarian tacos. For non-vegetarians, they taste almost like fried dish tacos!

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  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: Serves 4

Recipe Card

ingredients

  • corn tortillas
  • 1 head cauliflower
  • 1 (15 oz) can coconut cream
  • 1 cup coconut flakes
  • 1 cup flour
  • 3 cloves garlic
  • Salt and pepper to taste
  • Cilantro, for garnish
  • 1/2 small head of purple cabbage
  • 1/3 cup red onion, thinly sliced
  • 3 large carrots, julienned
  • 1/4 cup rice wine vinegar
  • 1 tablespoons lime juice
  • 1 teaspoon sugar
  • 5 ounces vegan yogurt
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon lime juice

Method

  • Step 1

    Make the slaw: In a large bowl, add the thinly sliced cabbage and red onion, julienned radishes and julienned carrots. (I use a mandolin fitted with the julienne blade for the radishes and carrots, but you can always just thinly slice with a knife.) Add the rice vinegar, lime juice and sugar and mix to combine. Set aside.

  • Step 2

    Make the Sriracha sauce: In a medium bowl, the yogurt, Sriracha and lime juice, and mix until combined. Set aside.

  • Step 3

    In a large bowl, add the canned coconut cream and mix until it’s a creamy consistency. Add the bite-sized cauliflower pieces to the bowl and toss so they’re completely coated.

  • Step 4

    In a food processor, grind the coconut flakes until it becomes a flour-like consistency. In another large bowl, combine the ground coconut flakes and all-purpose flour.

  • Step 5

    Transfer the cauliflower to the bowl with the flour and toss to coat each piece in the flour mixture.

  • Step 6

    In a large pan, heat about 1/3 cup coconut oil or vegetable oil over medium heat. Add the cauliflower and spread in a somewhat even layer. Mix in the minced garlic. Add some salt and pepper to taste. Let cook for about 10-15 minutes, stirring every so often, until the cauliflower is golden brown and a bit crispy.

  • Step 7

    Meanwhile, heat your corn tortillas. Once warm and cauliflower is done, assemble the tacos by adding the cauliflower and topping with the slaw and Sriracha sauce. Garnish with cilantro and enjoy!

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