Crispy Coconut Cauliflower Tacos

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I am so grateful for other food sites, like Splendid Table, that post amazing and inspiring recipes. These recipes are often the catalyst for my kitchen adventures. The Baja-Style Cauliflower Tacos are phenomenal. They have the perfect amount of heat; slight crunch from the panko/coconut breading, and a soft earthy flavor of the cauliflower.

While I did not make the slaw in the recipe, I opted for a similar one with a pre-made chipotle-tomato dressing. I also served the tacos with this delicious Tomato Rice.

I also changed the process of where I added the spice – I put most of the spice in the breading mix, leaving the coconut milk plain. The downside to this was if the breading fell off, the cauliflower was a bit more bland.

 
Ingredients

  • 1 c unsweetened shredded coconut
  • 1 c panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1 tsp salt
  • 1 c canned unsweetened coconut milk
  • 1/2 head cauliflower (1 pound), trimmed and cut into 1-inch pieces
  • Corn tortillas, warmed

1. Pre-heat oven to 450 degrees. Mix coconut, panko and spices in a bowl, set aside.

2. Whisk coconut milk. Dip the cauliflower into coconut milk mixture; coat well.

3. Once cauliflower is coated with coconut milk, roll in the seasoned panko/coconut topping. Place on a baking sheet.

4. Bake for 20-25 minutes, turning cauliflower pieces halfway through.

 

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