Spiced, crispy, roasted cauliflower pieces on a homemade tortilla with a zesty lime and avocado dressing! Save this delicious and simple recipe for your next Meatless Monday, guaranteed to please the whole family! 

At first, it looks like a lot of ingredients and steps but we promise these are actually very easy to put together! We love making our own gluten-free tortillas (recipe below) but if you prefer you can find traditional Mexican tortillas made from organic ground corn flour. These are gluten-free but can be hard to find. Just be wary of store-bought tortillas as they are often made on GMO corn, with added gluten, preservatives and additives. 


  • 1 small head of cauliflower, cut into bite-size florets
  • 1 cup almond meal 
  • handful of fresh cilantro, chopped roughly 
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp ground turmeric 
  • 1 cup coconut milk or almond milk
  • 1/2 cup brown rice flour
  • juice of 1 lime 
  • Salt & pepper to taste 


  • 1/2 red cabbage, thinly sliced
  • juice of 1 lime
  • 1 tbsp apple cider vinegar
  • Salt & pepper to taste 


  • 1 avocado
  • handful of fresh cilantro 
  • juice of 1 lime
  • ¼ tsp sea salt


  • 12 corn tortillas or homemade tortillas (recipe below) 
  • fresh lime wedges 
  • handful of fresh cilantro


  1. Line a baking tray with parchment paper and preheat oven to 350ºF (180ºC). 
  2. Mix almond meal and ground spices in a medium sized bowl to make a crumb. 
  3. In another bowl, mix together almond or coconut milk, brown rice flour and lime juice to make batter. Mix well.  
  4. Coat cauliflower florets in batter, a few at a time then toss in almond meal spice mix. 
  5. Bake for 25-30 minutes or until golden brown and crisp. 
  6. While your crispy cauliflower is baking, prep your avocado dressing by adding avocado, cilantro, lime and salt to blender or food processor and blend until smooth. 
  7. Prep your cabbage slaw by mixing together sliced cabbage, lime juice, apple cider vinegar, salt and pepper in a bowl and allow to sit while cauliflower bakes. 
  8. Once you cauliflower is crisp, remove from oven and assemble your tacos! 


  • 2 eggs
  • 250ml (1 cup) coconut milk
  • 3/4 cup tapioca flour
  • pinch of paprika
  • pinch of cumin
  • 1/2 tsp ground chili 
  • 3 tbsp coconut flour
  • pinch of salt


  1. Mix together all of your tortilla ingredients, and combine well by mixing with a whisk. 
  2. Heat a tiny amount of coconut oil in small fry pan over medium-high heat. Drizzle 1/4 cup of the mixture into the pan, gently moving around to form a round tortilla. Cook on one side for 1-2 minutes and gently flip and cook other side 1-2 minutes or until golden. 
  3. Continue this same process until you have no more tortilla mixture. Makes about 8 tortillas. 
  4. Tortillas can be prepared ahead of time and warmed in the oven.