Coconut Cauliflower Tacos, Pickled Slaw and Creamy Sriracha Sauce
Riley Yahr
May 10, 2021
The best vegetarian tacos. The cauliflower is coated in coconut cream, coconut flakes and flour, fried in oil and topped with a quick pickled slaw and creamy Sriracha yogurt sauce. And for the non-vegetarians, the taste and texture is similar to the beloved fried fish tacos; the dish is sure to please all palettes.
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Ingredients
Adjust Servings
| 1/5 small head purple cabbage, thinly sliced | |
| 1/3cup red onion, thinly sliced | |
| 8 radishes, julienned | |
| 3large carrots, julienned | |
| 1/4cup rice vinegar | |
| 1tablespoon fresh lime juice | |
| 1teaspoon sugar |
For the Creamy Sriracha Sauce
| 5ounces plain yogurt | |
| 1 1/2teaspoons Sriracha | |
| 1teaspoon fresh lime juice | |
| 1, 15 ouncecan can coconut cream | |
| 1head cauliflower, cut into small bite-sized pieces | |
| 1cup coconut flakes | |
| 1cup all-purpose flour | |
| 1/3cup vegetable oil | |
| 3cloves garlic, minced | |
| To taste : salt and pepper | |
| 8 corn tortillas | |
| Cilantro for garnish |
Directions
1.
For the Slaw - In a large bowl, add the cabbage and red onion, radishes and carrots. (I use a mandolin fitted with the julienne blade for the radishes and carrots, but you can always just thinly slice with a knife.) Add the rice vinegar, lime juice and sugar and mix to combine. Set aside.
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2.
For the Sriracha Sauce - In a medium bowl combine the yogurt, Sriracha and lime juice. Set aside.
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3.
In a large bowl, add the coconut cream and mix until it’s a creamy consistency. Add the cauliflower pieces to the bowl and toss until completely coated.
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4.
In a food processor, grind the coconut flakes until it becomes a flour-like consistency. Transfer ground coconut flakes to a large bowl and mix with all-purpose flour. Add in contents of cauliflower bowl. Toss to coat each piece in the flour mixture.
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5.
In a large pan, heat 1/3 cup vegetable oil over medium heat. Add the cauliflower and spread in an even layer. Mix in the minced garlic. Add salt and pepper to taste. Cook for 10-15 minutes, stirring every so often, until the cauliflower is golden brown and a bit crispy.
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6.
Meanwhile, heat tortillas. Once warm and cauliflower is done, assemble the tacos by adding the cauliflower and topping with the slaw and Sriracha sauce. Garnish with cilantro.
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Notes
Recipe provided by Mixed & Measured, a modern vegetarian food blog providing original, simple and unique recipes for meals, desserts and drinks. Riley Yahr is the recipe developer, cook and photographer behind the blog. She studied photography at Cal Poly, San Luis Obispo where she found her passion for food photography. The blog began from her love for cooking and photography. Today Riley is dedicated to inspiring others to get creative in the kitchen
