Baja Cauliflower Tacos

Baja Cauliflower Tacos

I recently teamed up with an amazing group of women proposing the challenge to create recipes tackling food waste and boy did they deliver. Check out some creative and delicious recipes from Suzie (Just Crumbs), Julie (Jules au Jus), Nat (Sneaky Mommies), Sonia (Salt N Pepper Here) and Candra (Wife of a Grocer).

Tacos are a great way to use up some ingredients that have seen better days. At home, we like to sauté any wilted vegetables like carrots, zucchinis, eggplant, etc., use up some fresh herbs and have fun with different spice blends.

Cauliflower is such a versatile ingredient and can be used in so many ways. Paired with coconut milk and spices, it really tastes like having Baja fish tacos.

Food Waste Tip: Use all of the cauliflower. Cut up the stems and leaves from the cauliflower and sautee them with the other vegetables.

I love a nice creamy sauce on my tacos and didn’t want to use mayo or salsa with these particular flavours. Combining a touch of the coconut milk, lime juice and a ripe avocado makes it the perfect touch to this delicious taco.

Some great add-ons:

  • Micro greens
  • Alfalfa sprouts
  • Sliced radish
  • Corn
  • Black beans
  • Mango
  • Cilantro, parsley, mint

All that is missing is a nice margarita!

The coconut milk mixture and panko crumbs create this great combination to mimic baja fish tacos.

Baja Cauliflower Tacos

Serving Size:
4-6 people (2-3 tacos each)
Varies (20-30 minutes)


  • 1 can organic full fat coconut milk (3/4 for cauliflower and 1/4 for avocado cream)
  • 1 small head of cauliflower + stems and leaves (or half of a large cabbage)
  • 1 cup of panko crumbs
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp salt (plus a little extra for the sauteed veggies and sauce)
  • 1/2 tsp black pepper
  • 1 small white onion, diced
  • Any vegetables you might have (celery, peppers, zucchini, parsnips, etc.)
  • 1/2 cup purple or green cabbage
  • 1 carrot
  • 1 ripe avocado
  • 1 fresh lime
  1. Preheat oven at 400 degrees and prepare a sheet pan with parchment paper.
  2. Remove stems and leaves from cauliflower, dice and set aside.
  3. Cut the cauliflower into small florets
  4. In a bowl, pour 3/4 of the coconut milk and combine all the spices.
  5. Add the florets into the coconut milk mixture, coating them well.
  6. One by one, take a floret, let the excess milk drip and roll them into the panko crumbs.
  7. Transfer the panko-crusted florets onto the baking sheet and bake for about 20 minutes, flipping them in between.


  1. In a medium size pan, on medium high, add 1 tbsp avocado oil or any neutral cooking oil.
  2. Add diced onions and let them sweat.
  3. Add the cauliflower stems and any other vegetables you might have and sautee for about 5-7 minutes. Season the vegetables with a touch of salt and pepper.
  4. The last two minutes, add the cauliflower leaves (they are thin and don’t need a lot of time to cook)
  5. Meanwhile, slice the cabbage and carrots, julienne style and season with a touch of vinegar (I prefer ACV), salt and pepper. Set aside for assembly.

Coconut Avocado Lime Sauce

  1. Mash the ripe avocado and combine with the remaining coconut milk and a splash of lime juice.


  1. Place your tortillas on your plate (I like to warm them up just before).
  2. Add the sautéed veggies, then baked cauliflower, sliced cabbage and carrots and top it off with the creamy coconut avocado lime sauce.


Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

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