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.
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.
For the Sriracha Sauce - In a medium bowl combine the yogurt, Sriracha and lime juice. Set aside.
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.
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.
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.
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.
