Baja Cauliflower Taco's

Author: Recipes_kw
No ratings yet
Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 4 Servings


  • Oven
  • Refrigerator


  • 3 cups coleslaw mix
  • 1/2 cup mango peeled, cut into 1/4' strips
  • 1 tbsp cilantro fresh, chopped
  • 2 tbsp lime juice fresh squeezed, no sugar added or preservatives
  • 1 tbsp jalapeno chopped
  • 1 tsp salt
  • 1 cup coconut shredded, unsweetened
  • 1 cup breadcrumbs Panko
  • 1 cup soy milk
  • 1 tsp garlic powder
  • 1 tsp cumin ground
  • 1/4 tsp cayenne powder
  • 2 cups cauliflower florets trimmed
  • 8-12 pieces tortillas corn, warmed
  • 4 servings Cilantro Sauce *see our Cilantro Sauce recipe link


  • Preheat the oven to 450 degrees while you combine the coleslaw mix, mango, cilantro, lime juice, jalapeno, and salt in a bowl, cover, then refrigerate.
  • Line a baking sheet with parchment paper. Combine the shredded coconut and breadcrumbs in a medium sized bowl. In another bowl whisk together the soy milk, garlic powder, cumin, and cayenne. Add the cauliflower to the milk mixture; toss to coat well.
  • One pieces at a time, remove the cauliflower and dreg in the coconut-breadcrumb mixture. Transfer the coated cauliflower pieces to the prepared baking sheet.
  • Bake until cauliflower is tender, golden; about 20-25 minutes, flipping cauliflower and rotating sheet halfway through baking.
  • Divide slaw evenly among warmed tortillas and top with cauliflower. Drizzle the cilantro sauce over the cauliflower and serve.

My Notes

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