Coconut Cauliflower Tacos, Pickled Slaw and Creamy Sriracha Sauce

Coconut Cauliflower Tacos, Pickled Slaw and Creamy Sriracha Sauce

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 fish tacos!

Mixed & Measured | Coconut Cauliflower Tacos
Mixed & Measured | Coconut Cauliflower Tacos
Mixed & Measured | Coconut Cauliflower Tacos
Mixed & Measured | Coconut Cauliflower Tacos
Mixed & Measured | Coconut Cauliflower Tacos
Mixed & Measured | Coconut Cauliflower Tacos
Mixed & Measured | Coconut Cauliflower Tacos
Mixed & Measured | Coconut Cauliflower Tacos
Mixed & Measured | Coconut Cauliflower Tacos

Coconut Cauliflower Tacos, Pickled Slaw and Creamy Sriracha Sauce  

 Ingredients

  • Corn tortillas

  • 1 head cauliflower, cut into small bite-sized pieces

  • 1 (15oz) can coconut cream

  • 1 cup coconut flakes

  • 1 cup flour

  • 3 cloves garlic, minced

  • Salt and pepper

  • Cilantro for garnish

 For the pickled slaw:

  • ½ small head purple cabbage, thinly sliced

  • 1/3 cup red onion, thinly sliced

  • 8 radishes, julienned

  • 3 large carrots, julienned

  • ¼ cup rice vinegar

  • 1 tbsp fresh lime juice

  • 1 tsp sugar

 For the creamy Sriracha sauce:

  • 5 oz plain yogurt

  • 1 1/2 tsp Sriracha

  • 1 tsp fresh lime juice

 Directions

  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.

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

  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.

  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.

  5. Transfer the cauliflower to the bowl with the flour (removing any excess coconut cream) and toss to coat each piece in the flour mixture.

  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.

  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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