CRISPY COCONUT LIME BAKED CAULIFLOWER TACOS Recipes

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Hi, welcome to our recipe blog site. Right here you can obtain a guide on how to make extremely yummy CRISPY COCONUT LIME BAKED CAULIFLOWER TACOS recipes. The production procedure is really simple, you just require to adhere to the methods that we have created on this page. The complying with are the stages of exactly how to prepare CRISPY COCONUT LIME BAKED CAULIFLOWER TACOS. Please comply with the guidelines well.
Cauliflower Tacos – The crispiest cauliflower you’ve ever had…and it’s BAKED! Crispy, crunchy, creamy – you can have it all with these Crispy Coconut Lime Baked Cauliflower Tacos!
Ingredients

Baked Cauliflower
  • 1 medium cauliflower (sliced into long pieces – see note)
  • 1/2 cup full fat coconut milk
  • Juice and Zest of 1 lime
  • 1/2 tsp salt
  • 1/2 cup panko breadcrumbs (gluten free if necessary)
  • 1/2 cup cornmeal
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp pepper
Sweet and Sour Slaw
  • 3/4 cup chopped red cabbage
  • 3/4 cup chopped green cabbage
  • 1/2 cup shredded carrots
  • Juice of 1 lime
  • 1 tbsp white vinegar
  • 1-2 tsp pure maple syrup
  • 1/2 tsp salt
Tangy Vegan Tartar Sauce
  • 1/3 cup vegan mayo
  • 1/3 cup diced dill pickle
  • Juice and Zest of 1 lime
  • 1 1/2 tsp dried dill
  • 1/2 tsp salt
  • Dash of sriracha (optional)

Extras
  • Tortillas (use corn tortillas if gluten free)
  • Extra Lime Wedges
  • Dash of Sriracha

Instructions
  1. Preheat oven to 400 degrees F.
For the Slaw:
  1. Make the slaw first so it has time to marinate and soften just a bit. Whisk all the wet ingredients together and pour them over the veggies in a medium bowl. Cover it and put it in the fridge.
For the Baked Cauliflower:
  1. Whisk together the coconut milk, zest and juice of 1 lime and 1/2 tsp salt in a wide shallow bowl, set aside.
  2. Whisk together the panko, cornmeal, shredded coconut, smoked paprika, cumin, garlic powder, turmeric, 1/2 tsp salt and the pepper in another wide shallow bowl, set aside.


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