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    Home » Recipes » Recipes

    Crispy Coconut-Pumpkin Cauliflower Tacos with Creamy Cabbage Slaw

    Published: Jul 19, 2016 · Modified: Sep 10, 2022 by Deborah · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These delicious cauliflower tacos are low in calories and high in protein for a unique vegan spin on the fish taco. 

    An overhead shot of cauliflower tacos

    Ooh la la is all I can say about these Crispy Coconut-Pumpkin Cauliflower Tacos with Creamy Cabbage Slaw. If you’re addicted to tacos like I am, then you’ll be so happy that I created this cauliflower taco recipe. You may even dance a jig!

    Cauliflower tacos are the rave on the Internet. If you Google the term, you’ll find dozens of recipes to choose from. My recipe was actually adapted from a cauliflower taco recipe posted on Veggie Inspired Journey. Although I’ve never tried her recipe, it looked so delicious I had to create my own version. And I’m so glad I did.

    A close up of a cauliflower taco on a gold plate

    I created this cauliflower taco recipe while recovering from a back injury. I twisted my body in some weird way the other day and ended up with a really bad pulled muscle in my lower back. I’ve been laid up for about 3 days now and the only thing I’ve managed to do is post a couple of recipes. Although I don’t need a back injury as an excuse to post recipes, it helps when I am lying here recovering to have something to do.

    These cauliflower tacos are infused with coconut cream, unsweetened shredded coconut,  raw pumpkin seeds and a number ot tasty spices for a delicious combination that will make your taste buds very happy. I topped them with Creamy Cabbage Slaw (see recipe below) and my Smoky Homemade Chipotle Sauce.

    three tacos on a gold plate with cabbage and lime

    The recipe makes enough for about 8 tacos, so you’ll have plenty of left-overs for lunch the next day. Or if you have a big family, you can easily double the recipe and have enough to serve 8 people. However you decide to do it, these Crispy Coconut-Pumpkin Cauliflower Tacos with Creamy Cabbage Slaw are a perfect recipe idea for lunch or dinner any day of the week.

    Hope you enjoy this recipe as much as I did. See you in the kitchen!

    Cauliflower Tacos
    pair of tacos with sauce on a dark table

    Crispy Baked Buffalo Cauliflower Tacos

    A fantastically delicious cauliflower taco recipe you’re entire family will enjoy.
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Cuisine: Mexican
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 8 tacos
    Calories: 299kcal
    Author: Deborah
    Cost: $11

    Ingredients

    For the Cauliflower Tacos

    • 1 head cauliflower sliced into florets with stem
    • 1 cup coconut milk full fat; use top fat portion only
    • 2 tablespoon lime juice
    • ½ cup bread crumbs
    • ¼ cup pumpkin seeds raw
    • ¼ cup shredded coconut unsweetened
    • 1 teaspoon garlic powder
    • 1 teaspoon cumin
    • ½ teaspoon onion powder
    • ½ teaspoon turmeric
    • ½ teaspoon sea salt
    • ¼ teaspoon smoked paprika
    • 8 organic corn tortillas
    • 1 medium avocado sliced for garnish
    • 1 fresh lime sliced for garnish

    For the Creamy Cabbage Slaw

    • 2 cups purple cabbage chopped
    • ¼ cup Vegenaise
    • 2 cloves garlic minced
    • 1 tablespoon lemon juice
    • ½ teaspoon sea salt

    Instructions

    For the Cauliflower Tacos

    • Preheat over to 425 degrees Fahrenheit.
    • Whisk together coconut milk and lime juice in medium bowl. Set aside.
    • Add breadcrumbs, pumpkin seeds, shredded coconut, garlic powder, cumin, onion powder, turmeric, sea salt and paprika to food processor. Pulse for 1 minute to blend all ingredients. Pour into another medium sized bowl. Set aside.
    • Line a large baking sheet with parchment paper.
    • Line up your breading station in the following order: wet ingredients, dry ingredients, baking sheet.
    • Dip a slice of cauliflower in coconut-lime batter making sure all sides are well-coated. Next place cauliflower in dry breadcrumb mixture, flipping until all sides are coated evenly.
    • Transfer cauliflower to baking sheet and repeat until all cauliflower is prepped and placed on baking sheet.
    • Bake for 30 to 60 minutes, depending upon the heat of your oven. Cauliflower is ready when it is fork-tender. While the cauliflower is baking, make the Creamy Cabbage Slaw.

    For Creamy Cabbage Slaw

    • Mix together cabbage, Vegenaise, lemon and sea salt in a large bowl. Set aside.

    To Assemble the Tacos

    • Place a tortilla on plate. Top with roasted cauliflower, a bit of Creamy Cabbage Slaw and a dollop of my Smoky Homemade Chipotle Sauce. Garnish with fresh avocado slices and a squirt of fresh lime.

    Notes

    https://nutrifox.com/embed.js

    Nutrition

    Serving: 1taco | Calories: 299kcal | Carbohydrates: 28g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 428mg | Potassium: 592mg | Fiber: 7g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 54mg | Calcium: 75mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @OohLaLaItsVegan or tag #oohlalaitsvegan!

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    Deborah Leader

    Welcome hungry friends! Whether you're vegan, vegan-curious or just want to include more plants in your diet, you're in the right place. I'm Debbye Jean, a registered nurse by profession and the creative voice behind Ooh La La It's Vegan, formerly Vegan Vigilante. I'm the one who makes all this delicious vegan food wishing you were here to eat with me. But since you're not, step inside my virtual kitchen where you'll find a variety of vegan, and many times, gluten-free, recipes you can make yourself to share with family and friends. To learn more about me, click on my picture. Ready, set, let's chow down!

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