¾ of a head of Cauliflower
1 cup of shredded unsweetened coconut
1 cup of panko bread crumbs
1 teaspoon of ground cumin
1 teaspoon of garlic powder
½ teaspoon of salt
½ teaspoon of pepper
1 can coconut milk
2 cups of broccoli coleslaw mix
2 Tablespoons of lime juice
1 cup of chopped pineapple
1 chopped mango
½ cup vegan sour cream
¼ cup of coconut almond milk
½ cup of condensed coconut milk
¼ teaspoon of cayenne pepper
1 tablespoon of minced jalapeno
Cilantro to garnish
Preheat oven to 450 degrees
In large bowl mix shredded coconut and panko breadcrumbs. In another large bowl mix coconut milk, cumin, garlic, salt and pepper. Cut cauliflower into 1-inch size pieces. Coat cauliflower in coconut milk mixture, and then dip in shredded coconut mixture until covered. Place on baking tray and cook for 25-30 minutes
To make coleslaw, mix broccoli slaw, pineapple, mango, and lime juice in a small bowl and chill.
To make jalapeño crème sauce, mix sour cream, condensed coconut milk, coconut almond milk, lime juice, jalapeño, cayenne pepper in a blender or food processor.
Place slaw on warm tortillas, top with cauliflower, drizzle with crème sauce, and garnish with cilantro!