with Meranie

Vegan Cauliflower Taco with Crispy Coconut Crust


This recipe came from Ordinary Vegan, I followed the recipe for the Crispy Cauliflower but changed the sauce. Here is what I did:


Crispy Cauliflower

  • 1 medium cauliflower, cut into small florets
  • 4 tortillas

Bowl #1

  • 2 TBSP Cornstarch
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup unsweetened/unflavoured almond milk

Bowl # 2

  • ¼ cup Breadcrumbs (Panko will make it crispy and gluten free)
  • ¼ unsweetened shredded coconut (I used sweetened)
  • ¾ tsp paprika ( I used smoked)
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • Light sprinkling of cayenne pepper
  • ¼ tsp salt
  • Fresh ground pepper

Optional Toppings

Sliced Avocado

Sliced Jalapeno Peppers

Shredded red cabbage


Spicy Mayo 

¼ cup vegan mayonnaise

zest and juice of lime

sriracha to taste

  • onion powder to taste

salt to taste

Sweet Mustard Sauce

  • 1/8 cup vegan mayonnaise 
  • 1/8 cup Dijon mustard 
  • 1/8 cup Maple Syrup 
  • 1 tsp Yellow Mustard 

  • ** Either sauce just needs to be whisked together.

Preheat oven to 375F. Line a baking sheet with parchment paper.

  1. Wisk together ingredients for bowl # 1
  2. Wisk together ingredients for bowl # 2
  3. Put Cauliflower in Bowl # 1 and mix it well so all pieces are coated
  4. Put wet cauliflower into Bowl # 2 and mix and coat well.
  5. Transfer to the lined baking sheet.
  6. Bake the breaded cauliflower for approximately 30 minutes ( I ended up doing about 45 minutes)
  7. Serve on a warm tortilla with Shredded Cabbage, Sliced Avocado and Spicy Mayo (this is how I served it, because I used the sweetened coconut I chose to complement it with the spicy mayo therefore I did not use jalapeno peppers or salsa) Your choice how you want to put them together.