Coconut Cauliflower Tacos and Rainbow Pickled Slaw Tacos

"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
Jump to Section
  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: Serves 4

Recipe Card


  • 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 plain yogurt
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon lime juice


  • 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!

More from @mixedandmeasured