CRISPY COCONUT OVEN BAKED CAULIFLOWER TACOS

CRISPY COCONUT OVEN BAKED CAULIFLOWER TACOS With FRESH mango salsa and homemade vegan tartar sauce!

subheading: For the crispy coconut cauliflower:

-I small-medium floret of cauliflower

subheading: Wet ingredients:

-½ cup full fat coconut milk

-juice from lime and zest to taste

-a little maple syrup to taste

subheading: Dry ingredients:

-½ cup coconut flakes finely chopped

-½ cup Panko breadcrumbs

-½ cup cornmeal

You cut the cauliflower thin and long, and dip it in the wet ingredients- then dip in the dry and put on a baking sheet with parchment paper or aluminum foil. Bake at 400 degrees for 30 mins flipping each side at 15 minutes.

subheading: Mango salsa:

-1 mango chopped

-2 tbsp of finely chopped red pepper

-2 tbsp of finely chopped purple onion

-1 tbsp of chopped cilantro

Tartar sauce-

-½ cup cashews

-at least 2 tsp dill

-lime juice to taste

-salt to taste

-water until you reach desired thickness

-three chopped pickles

-2 tsp of pickle juice

Blend until smooth and then remove from blender and add three finely chopped pickles and a little of the pickle juice to taste.

Serve on tortillas (I did the bake it yourself white tortillas) so so yummy!!

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