Nicole MacPherson: Meatless Mummy Con Carne


Crispy Cauliflower Tacos With Avocado Cream



Okay. So I'm not the hippest girl in town. I'm not always down with the scene, I still say things like "That's the bomb!" like it's still 2009 and "It's steeped!" a la the un-hip mom in that old Tim Hortons' commercial. So I shouldn't have been overly shocked to realize that I'd been using the taco emoji to casually communicate that I was going to have tacos for dinner, while the rest of the world was using the taco emoji to casually communicate something about vaginas. 

That was a bit embarrassing.

But, as a friend said when I voiced this embarrassment, sometimes having the gang over for tacos just means having the gang over for tacos, which is what happened a few weeks ago. We had some very good friends over, one of whom is also vegan, and I decided to try something new. These tacos were a hit, and even the non-vegans of the group (i.e., our husbands) thought they were tasty. They are crispy and flavourful and stand up on their own, but I cannot help adding avocado to any dish, any chance I get, hence the avocado cream. Add a little homemade fresh salsa, and you have yourself a delicious taco feast! Literal tacos.

Wait, is there an avocado emoji? Avocado just means avocado, right? Actually, I don't really want to know.


1 head cauliflower, sliced into large pieces (2-3 inches long)
1/2 cup Panko crumbs
1/2 cup cornmeal
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 cup full-fat canned coconut milk
1/2 teaspoon salt
2 tablespoons lime juice


  Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  Stir together Panko, cornmeal, oregano, cumin, chili powder, and garlic powder in a small bowl. 

  Whisk together coconut milk, salt, and lime juice in a small bowl.

  Dip cauliflower pieces into the coconut milk mixture, and then into the Panko/ cornmeal mixture. Press each cauliflower piece genty to ensure the Panko/ cornmeal adheres. 

  Arrange cauliflower in a single layer on the prepared baking sheet. Bake 30 minutes or until crisp, flipping once.

  Serve immediately on soft tortillas, with salsa, sliced avocado, and avocado cream (recipe below).

Avocado Cream


1 medium avocado
2 tablespoons lime juice
1 clove garlic
1/4 teaspoon salt
1 tablespoon olive oil


  Whirl all ingredients together in a food processor or blender until smooth and creamy.

Start with large pieces of cauliflower (a few florets are okay - and unavoidable!).

It reminds me of Shake-and-Bake chicken. All ready for the oven!

Want more fiesta food? Try my revolutionary Lentil Tacos, my Fiesta Confetti Mexican Salad in a Jar, or my Fiesta Quinoa Salad. Ole!