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Vegan Baja-Style Cauliflower Tacos

We thought that battered cauliflower bites, drizzled with a cool and creamy vegan sauce, were the perfect stand-in for the fish. We wanted to avoid the mess of deep-frying, so we cut the cauliflower into large florets and roasted them. To boost their flavor, we dunked the pieces in canned coconut milk seasoned with garlic and spices and then rolled them in a mixture of panko bread crumbs and shredded coconut. Not only did this add richness and the flavors of a cabana-shaded getaway, but it also mimicked the crisp exterior texture of batter-fried fish.
A bed of crunchy slaw with juicy mango and spicy jalapeño provided the perfect balance of sweetness and heat. By using equal parts vegan mayonnaise and dairy-free sour cream, plus cilantro and a bit of lime zest, we were able to whip up a vegan crema to top it all off. Just add cerveza and sunshine.
Servings: 4
Author: America's Test Kitchen

Ingredients

Mango Slaw:

  • 3 cups coleslaw mix 7½ ounces
  • ½ mango peeled and cut into ¼-inch pieces (¾ cup)
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon minced jalapeño chile

Vegan Cilantro Sauce:

  • ¼ cup vegan mayonnaise
  • ¼ cup dairy-free sour cream
  • 3 tablespoons water
  • 3 tablespoons minced fresh cilantro
  • ¼ teaspoon salt

Cauliflower Breading:

  • 1 cup unsweetened shredded coconut
  • 1 cup panko bread crumbs

Cauliflower coating:

  • 1 cup canned coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne

Other ingredients:

  • salt
  • pepper
  • ½ head cauliflower 1 pound, trimmed and cut into 1-inch pieces
  • 8 - 12 6-inch corn tortillas warmed

Instructions

  • Adjust oven rack to middle position and heat oven to 450 degrees.

Make the slaw and Vegan Cilantro Sauce:

  • Combine the coleslaw mix, mango, cilantro, lime juice, jalapeño, and ¼ teaspoon salt in a bowl.
  • Whisk all of the ingredients for the Vegan Cilantro Sauce together in a bowl.
  • Cover each and refrigerate.

Prepare the cauliflower:

  • Spray a rimmed baking sheet with the vegetable oil spray.
  • Combine the coconut and panko in a shallow dish.
  • Whisk the coconut milk, garlic powder, cumin, cayenne, and 1 teaspoon salt together in a bowl.
  • Add the cauliflower to the coconut milk mixture and toss to coat well.
  • Working with 1 piece of cauliflower at a time, remove from the coconut milk, letting excess drip back into bowl, then coat well with coconut-panko mixture, pressing gently to adhere; transfer to the prepared sheet.
  • Bake until the cauliflower is tender, golden, and crisp, 20 to 25 minutes, flipping the cauliflower and rotating the sheet halfway through baking.

Finish and serve:

  • Divide the slaw evenly among the warm tortillas and top with cauliflower.
  • Drizzle with cilantro sauce and serve.

Notes

  • For a spicier slaw, mince and add the jalapeño ribs and seeds. Serve with lime wedges.
  • We prefer the flavor and texture of Tofutti Better Than Sour Cream. Other dairy-free sour creams will add their distinctive flavor and you may need to adjust the consistency with water.
  • We strongly prefer our favorite vegan mayonnaise, Just Mayo, or our homemade Vegan Mayonnaise.