Skip to main content

Baked Cauliflower Tacos


This was not only the first time I’ve ever tasted baked cauliflower tacos, but also the first time I made my own tartar sauce. The tartar sauce is made with Greek yogurt, diced dill pickle, and a dash of sea salt, but you can also substitute the Greek yogurt for Vegenaise (dairy-free mayo) if you prefer.

I just so happened to have  a big bag of corn flour (Masa Harina) in my kitchen, so I mixed the corn flour with breadcrumbs and spices for the breading mixture. But you’re also welcome to use cornmeal if that’s easier to find.

Baked Cauliflower Tacos

  • For tacos:
  • 3 cups cauliflower florets
  • 2 whole wheat tortillas tortillas
  • ¼ cup light coconut milk
  • 2 tbsp plain breadcrumbs
  • 2 tbsp corn flour or cornmeal
  • 2 tbsp shredded coconut
  • 1 cup cabbage slaw mix, for topping
  • Sea salt, pepper, garlic powder and turmeric, to taste
  • For tartar sauce:
  • ¼ cup plain, nonfat Greek yogurt
  • 2 tbsp diced dill pickle
  • Dash of sea salt
  1. Preheat oven to 400°F.
  2. Slice cauliflower florets into 2-inch chunks.
  3. In a large bowl, add breadcrumbs, corn flour and spices and stir until combined.
  4. Pour coconut milk into a separate bowl.
  5. Line a baking sheet with parchment paper.
  6. Dip each floret in the coconut milk and turn over so both sides are wet, then dip into the breadcrumb mix and turn over so each floret is coated.
  7. Transfer each breaded piece of cauliflower to the lined baking sheet.
  8. Bake the cauliflower for 30 minutes, flipping over after 15 minutes, until both sides are brown.
  9. Remove from oven, pour shredded coconut over cauliflower, then bake for another 3-4 minutes.
  10. Next, prepare the sauce. In a small bowl, stir together the yogurt, diced pickle and sea salt. Refrigerate until ready to use.
  11. When cauliflower is ready, remove from oven, then place tortillas in the oven for 3 minutes until warm.
  12. Remove tortillas from oven and transfer to a plate.
  13. Top tortillas with cauliflower, cabbage slaw and a scoop of tartar sauce.


Popular posts from this blog

Egg Frittata Muffins

  One of the reasons many of us struggle with maintaining a clean diet is lack of time. Daily meal preparation can be extremely time consuming, which I think is why a lot of us end up purchasing store-bought food – because it’s faster and easier than slaving in the kitchen after a long day of work. These egg frittata muffins are the perfect solution if you’re looking for healthy, homemade breakfast on the go. They’re packed with vegetables and protein, easy to make, and you can make a large quantity and store them in fridge for a simple breakfast to bring with you to work, or for a quick bite before you head out to start your day. Egg Frittata Muffins Ingredients 6 eggs ¼ cup crumbled goat cheese 1 tbsp green bell pepper, diced 1 tbsp red bell pepper, diced 1 tbsp orange bell pepper, diced 1 tbsp white onion, diced 2 tbsp spinach leaves, chopped Sea salt, pepper and garlic powder, to taste 2 tbsp part-skim shredded mozzarella cheese and 2 tbsp diced tomato, for topping Instruction

Spicy Buffalo Cauliflower Bites

  Years ago, I stopped eating meat due to digestive issues, which is one of the reasons I started this blog… to create and share healthy, flavorful meat-free recipes! Over time, I discovered many great alternatives out there: black beans, chickpeas, lentils, marinated tofu, and even… cauliflower! After a while, it became a fun challenge to concoct creative recipes with unique ingredients. I have to admit, there are a few things I miss, one of them being buffalo wings. I don’t think it was the chicken that I missed… more so the buffalo sauce, since I  love  spicy food. I made buffalo cauliflower for the first time this week, and it was absolute heaven! I used Earth Balance dairy-free butter (it was the only butter I had at the time), and it worked perfectly fine. If you’re on a vegan diet, any vegan butter will do. And you can pair it with a side of vegan blue cheese or ranch dressing. (If not, regular butter and dressing works too.) For the hot sauce, I used Frank’s Red Hot, and it was

Spinach and Goat Cheese Phyllo Triangles

  Spinach and goat cheese phyllo triangles are one of my favorite appetizers! Typically, feta cheese is used in Spanakopita recipes, but personally, I think it tastes better with goat cheese. And goat cheese is healthier because it’s lower in calories, fat, and dairy than cow’s milk, so it’s easier for your body to digest. Spinach and Goat Cheese Phyllo Triangles Ingredients 1 bag spinach leaves (5 oz. bag) 1 cup crumbled goat cheese 2 tbsp olive oil 6 sheets of phyllo dough, thawed Sea salt and garlic powder, to taste Instructions Preheat oven to 350°F. Add spinach leaves and 3 cups water to a large pot over medium heat. Cover and steam until spinach has wilted, stirring occasionally. Strain and blot spinach with paper towel to absorb excess water. In a large bowl, stir the spinach and cheese together until combined. Season with sea salt and garlic powder. Set aside. Lightly brush a thin layer of olive oil across a sheet of phyllo dough with a pastry brush. Layer another phyllo sheet