Baked Cauliflower Tacos
Recipe type: Dinner
  • For tacos:
  • 3 cups cauliflower florets
  • 2 whole wheat tortillas tortillas
  • ¼ cup light coconut milk
  • 2 tbsp plain breadcrumbs
  • 2 tbsp corn flour or cornmeal
  • 2 tbsp shredded coconut
  • 1 cup cabbage slaw mix, for topping
  • Sea salt, pepper, garlic powder and turmeric, to taste
  • For tartar sauce:
  • ¼ cup plain, nonfat Greek yogurt
  • 2 tbsp diced dill pickle
  • Dash of sea salt
  1. Preheat oven to 400°F.
  2. Slice cauliflower florets into 2-inch chunks.
  3. In a large bowl, add breadcrumbs, corn flour and spices and stir until combined.
  4. Pour coconut milk into a separate bowl.
  5. Line a baking sheet with parchment paper.
  6. Dip each floret in the coconut milk and turn over so both sides are wet, then dip into the breadcrumb mix and turn over so each floret is coated.
  7. Transfer each breaded piece of cauliflower to the lined baking sheet.
  8. Bake the cauliflower for 30 minutes, flipping over after 15 minutes, until both sides are brown.
  9. Remove from oven, pour shredded coconut over cauliflower, then bake for another 3-4 minutes.
  10. Next, prepare the sauce. In a small bowl, stir together the yogurt, diced pickle and sea salt. Refrigerate until ready to use.
  11. When cauliflower is ready, remove from oven, then place tortillas in the oven for 3 minutes until warm.
  12. Remove tortillas from oven and transfer to a plate.
  13. Top tortillas with cauliflower, cabbage slaw and a scoop of tartar sauce.
Makes 2 tacos.
Nutrition Information
Serving size: 1 taco Calories: 435 Fat: 23g Carbohydrates: 42g Sugar: 11g Sodium: 511mg Fiber: 16g Protein: 20g
Recipe by The Skinny Chick's Cookbook at