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.

Ingredients

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

Instructions

Preheat oven to 400°F.
Slice cauliflower florets into 2-inch chunks.
In a large bowl, add breadcrumbs, corn flour and spices and stir until combined.
Pour coconut milk into a separate bowl.
Line a baking sheet with parchment paper.
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.
Transfer each breaded piece of cauliflower to the lined baking sheet.
Bake the cauliflower for 30 minutes, flipping over after 15 minutes, until both sides are brown.
Remove from oven, pour shredded coconut over cauliflower, then bake for another 3-4 minutes.
Next, prepare the sauce. In a small bowl, stir together the yogurt, diced pickle and sea salt. Refrigerate until ready to use.
When cauliflower is ready, remove from oven, then place tortillas in the oven for 3 minutes until warm.
Remove tortillas from oven and transfer to a plate.
Top tortillas with cauliflower, cabbage slaw and a scoop of tartar sauce.

Comments

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