CRISPY COCONUT LIME BAKED CAULIFLOWER TACOS

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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