Coconut Cauliflower Tacos with Grilled Zucchini Slaw

Coconut Cauliflower Tacos with Grilled Zucchini Slaw

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Enjoy some veggie tacos with a tropical twist. Combine the crispiness of the coconut cauliflower with the savory-sweetness of grilled zucchini slaw for the perfect summer dish.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

2 servings

Ingredients

  • For Coconut-Baked Cauliflower:
  • 1 medium cauliflower (sliced into florets)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup coconut milk
  • 1 lime
  • 1/2 cup cracker crumbs
  • 1/2 cup ground oats or cornmeal
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1/4 tsp turmeric
  • 8 small flour tortillas
  • Garnishes: fresh Parsley and sliced jalapeños.
  • For Zucchini-Cabbage Slaw:
  • 1 large zucchini, sliced width-wise
  • 1/4 head purple cabbage, cut into 1-inch-thick slices
  • 1/4 head radicchio, cut into 1-inch-thick slices
  • 1/4 cup olive oil, and some for grilling
  • 1/2 tbsp dried basil
  • 8 sprigs fresh parsley
  • Salt and ground black pepper
  • 1 1/2 tablespoons apple cider vinegar
  • 2 tsp honey

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Directions

For Coconut- Baked Cauliflower:
First, prep your wet ingredient bowl. With a whisk, combine the coconut milk, lime zest and juice, and garlic salt in a medium bowl. Then, for now, set this aside.

Next, you need to mix your dry ingredient bowl. Whisk together the cracker crumbs, cornmeal (or grounds oats), shredded coconut, turmeric, paprika, cumin, garlic salt, and the pepper.

Now that your ingredients are portioned and mixed, you need to assemble your breading station. Organize it in the following order: cauliflower bowl, wet ingredient bowl, dry breading bowl. Then, at the end of the line, place a baking sheet lined with parchment paper.

It’s time to get breading! Place a floret of cauliflower and dunk it in the wet-ingredient batter. Be sure to flip it over to make sure all sides are covered. Next, roll your cauliflower floret in the dry ingredient mix. Make sure the breading is sticking and that the cauliflower is totally covered for the perfect crunch. Finally, place the breaded pieces on your lined baking sheet. Repeat until your tray is full!

And now, we bake. You should bake your breaded cauliflower for 25-30 minutes. Make sure to flip the pieces over after about 15 minutes so that the pieces are golden brown on both sides.

For Zucchini-Cabbage Slaw:
First, prep your veggies. Drizzle the zucchini, cabbage and radicchio with olive oil.
Then, sprinkle with basil, parsley, garlic salt, and pepper.

Next, get grilling. Heat a grill pan on high heat until hot. Add the vegetable mix to the grill and cook until grill marks appear. This should take about 10 to 20 minutes.

Chop the grilled veggies to desired size.

Time to mix it up! Combine olive oil, apple cider vinegar and honey in a small bowl so that they are thoroughly mixed. Then, gently toss your grilled veggies in the mixture.

Finally, season your slaw with more garlic salt and pepper to taste.

Finishing Touches:
Place eight small flour tortillas onto a serving plate or tray. Put one tablespoon of slaw in the center of each. The, place about 5 cauliflower florets on top of each.

Garnish with sliced jalapenos and sprigs of fresh parsley.


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