Turmeric Coconut Breaded Cauliflower Tacos with Coleslaw and Homemade Bell pepper Sauce

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Now, who's hungry for some tacos? They are crisp, vegan, healthy and super delicious. No leftovers, that's how I like it! If you are a taco lover too, I'm sure you are going to love this recipe.

Ingredients (serves 2)

6 small tortillas or soft shell tacos

For the turmeric cauliflower

1 small cauliflower, sliced into long pieces
½ cup unsweetened coconut milk
½ cup unsweetened desiccated coconut
1/2 lime, juice + zest
½ cup panko breadcrumbs
½ cup cornmeal
1½ tsp paprika powder
1 tsp ground cumin seeds
1 tsp garlic powder
1/2 tsp turmeric powder
Black pepper and sea salt to taste

For the coleslaw

1 cup shredded red cabbage
1 cup grated carrots
1 cup shredded kale
1 lime, juice only
1 tbsp apple cider vinegar
1 tbsp maple syrup
Black pepper and sea salt to taste

For the bell pepper sauce

3/4 cup roughly chopped bell pepper
1 clove of garlic
3 tbsp unsweetened coconut milk
1/2 lime, juice only
Black pepper and sea salt to taste

Instructions

1. Preheat the oven to 400F or 200C.
2. Combine lime, apple cider vinegar, maple syrup black pepper and sea salt in a small bowl. Whisk well until combined. Add kale, carrots, and red cabbage to a large bowl and pour the dressing over the slaw. Toss to combine and set aside in the fridge to marinate and soften the kale.
3. For the roasted turmeric coconut cauliflower: in a shallow plate or bowl, whisk together the coconut milk, lime zest, lime juice, and salt. In another shallow bowl or plate, mix the panko, cornmeal, shredded coconut, smoked paprika, cumin, garlic powder, turmeric, salt, and pepper.
4. Line a baking sheet with parchment paper or use a silicone mat instead. Take a piece of the cauliflower and place it in the coconut milk mixture. Make sure it is well coated. Then roll the cauliflower through the dry panko mix, pressing it down to coat on all sides. Transfer to the baking sheet. Repeat!

1. Roast the cauliflower for 20 to 30 minutes or until golden brown on all sides. Every 10 to 15 minutes, flip the cauliflower to roast evenly.
2. While the cauliflower is roasting, make the bell pepper sauce. Add all ingredients into a food processor or blender and process until smooth sauce-like consistency.
3. Heated tortilla or soft shell taco in the oven, dry pan or microwave. Add them to a plate. Top with a coleslaw, a few pieces of the crispy breaded cauliflower and drizzle with bell pepper sauce.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1 AND OUKITEL PHONE C5 PRO

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