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