I know that is a mouthful to say, but I promise this recipe could not be any easier! A simple two-step process to coat your cauliflower, throw it on a sheet pan with some pineapple chunks and then you got your taco filling! Then while that cooks, make your delicious avocado crema, and you are done. So easy!
Now the coating of the cauliflower could not be any easier. Just dip your cauliflower in coconut milk, then coat it in your coconut spice mixture. See below.
Then throw it on a sheet pan with you pineapple, cook at 400F for 10 minutes and then you are good to go!
Tip One: To make your cauliflower extra crispy, and your pineapple a little charred, broil for 2 minutes after it has finished cooking. But make sure you keep your eye on it as the broiler works fast and you don’t want it to burn!
Also make sure to not skip the step of brushing your cauliflower and pineapple with oil. It is what helps it get nice and crisp!
Tip Two: Heat up your soft tortillas! It makes the all the difference in the world. All you have to do is heat a pan to medium high heat, coat it with some oil, and then heat up your tortilla for about a minute on each side. It is an added step, but it is so worth it!
Sheet Pan Coconut Crusted Cauliflower Tacos
with Pineapple and Avocado Crema
8 tacos
20 minutes
15 minutes
Print
Ingredients
- Cauliflower Tacos
1 large cauliflower head, cut into florets
1/2 cup canned coconut milk
1/2 cup shredded coconut
1/4 cup flour
1 tsp paprika
1 tsp garlic powder
Salt and Pepper to taste
2 cups fresh pineapple chunks
2 tbs olive oil
1 package of soft tortillas
- Avocado Crema
1 avocado
1/4 cup chopped cilantro
3 tbs olive oil
Juice of 1 lime
3 tbs coconut milk
Directions
- Preheat oven to 400F. Prepare your sheet pan by greasing it with oil.
- In a medium bowl mix shredded coconut, flour, paprika, garlic powder, salt and pepper. In another separate bowl bowl pour your coconut milk.
- Create an assembly line and working in batches, dip your cauliflower florets in the coconut milk, and then your flour mixture.
Once the floret is coated in the coconut flour mixture, place them on your sheet pan. Spread them out so they are not touching. - Once the coated cauliflower is on the sheet pan, add your pineapple chunks. Spread it out so they are not touching.
- Brush the tops of your cauliflower and pineapple with olive oil. Bake at 400 F for 10 minutes. Then broil for 2 minutes until the cauliflower is golden brown and the pineapple is starting to char.
- While cauliflower is cooking, warm your tortillas up on a skillet that is heated to medium high. Coat with oil, and warm your tortillas in batches for about a minute on each side. Set aside.
- Avocado Crema
- In a blender add your avocado, chopped cilantro, olive oil, lime juice, and coconut milk. Blend until smooth. If too thick, add more coconut milk.
- Assembly
- Assemble your tacos by adding your cauliflower and pineapple in a warmed up tortilla. Drizzle with your avocado crema sauce. Enjoy! 🙂
OMG this was delicious 👍