Vegan Cauliflower Tacos

Get ready for Taco Tuesday!! 
Holy guacamole, these vegan tacos are jam-packed with our Nuts About Life ingredients, that are FULL of flavour, nutrients and a whole lot of goodness 
Thank you The Nourished Chef for another killer recipe!

INGREDIENTS: (Serves 6-7)
- 1 Whole Head Cauliflower
- 6 x Wrap Bread

- ½ Cup Crushed Salted Peanuts 
- ½ Cup Coconut Flakes 
- ¼ Cup Sesame Seeds 
- 2 Tbsp Garlic Granules
- 4 Tbsp Smoked Paprika
- Salt + Pepper (to taste)
- 1 Cup Almond Meal
- 1 Canned Coconut Milk
- 1-1½ Cup Tapioca Flour
- Coconut Oil (for frying)

- 1 Ripe Avocado
- 2 Tbsp Fresh Lime Juice
- Small Handful Fresh Coriander
- 1 Fresh Garlic Clove
- Salt + Pepper (to taste)

- Shredded Green Cabbage
- Fresh Coriander
- Fresh Lime


1. Chop cauliflower into medium sized florets. Put aside.
2. Add the peanuts and coconut flakes to a food processor. Process until you reach a texture similar to Panko Bread Crumbs. Transfer into a bowl and add in the sesame seeds, garlic, paprika, salt, pepper and almond meal. Combine.
3. In deep bowl, pour in your coconut milk.
4. In a seperate shallow bowl, pour in the tapioca flour.
5. From left to right, line up the cauliflower florets, coconut milk, tapioca flour and crispy coating crumb. One by one, coat each floret into the coconut milk, then dust in the tapioca flour, back into the coconut milk and then into the crispy coating crumb.
6. Shake any excess crumb off. Repeat this process until all florets are coated. Put aside.
7. In a deep heavy based pot, heat your coconut or neutral oil. In batches, dip your florets into the oil and shallow fry for approximately 5-8 minutes until the coating is crispy, golden and the centre is cooked through.
8. Meanwhile, for the the dressing; add all ingredients to a food processor. Blend on high for approximately 1 minute or until smooth.
9. Assemble the crispy cauliflower into your wraps. Sprinkle fresh coriander, shredded green cabbage and drizzle over the dressing and a squeeze of fresh lime.