Coconut Crusted Cauliflower Tacos

Ingredients:

1 medium head of cauliflower

- Dry Mix -

3/4 cup panko

1/2 cup cornmeal

1/2 cup shredded coconut

1 tablespoon Chef Nancie’s Lemony Lemon Pepper

1/2 teaspoon salt

*Pepper to taste

- Wet Batter -

3/4 cup Thai coconut milk

1 lime zested and juiced

salt to taste

Directions:

1. Slice cauliflower into bite sized pieces

2. Add dry mix ingredients into a large bowl and add wet batter ingredients into a separate bowl

3. Dip cauliflower pieces into the wet batter and then the dry batter. Set aside and continue until all pieces are covered in batter.

4. Line a baking sheet with parchment paper and bake cauliflower in a 400 degree oven for 20 minutes. Be sure to flip halfway.

5. Create your tacos and add your favorite toppings.

6. Enjoy!