America's Test Kitchen LogoCook's Country LogoCook's Illustrated LogoAmerica's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo

Toaster-Oven Crispy Cauliflower Tacos with Mango Cabbage Slaw

By America's Test Kitchen

Published on January 18, 2022

Time

1 hour

Yield

Serves 2

Toaster-Oven Crispy Cauliflower Tacos with Mango Cabbage Slaw

Ingredients

¾ cup panko bread crumbs ¾ cup unsweetened shredded coconut 1 tablespoon vegetable oil ¾ cup canned coconut milk 2 tablespoons all-purpose flour ¾ teaspoon garlic powder ¾ teaspoon ground cumin ¾ teaspoon table salt 10 ounces cauliflower florets, cut into 1½-inch pieces2 cups (5½ ounces) shredded green coleslaw mix ½ mango, peeled and cut into ¼-inch pieces (¾ cup)¼ cup fresh cilantro leaves and stems, trimmed and cut into 1-inch lengths4 teaspoons lime juice, plus lime wedges for serving½ jalapeño, seeded and minced1 tablespoon mayonnaise 6–8 (6-inch) corn tortillas, warmed

Before You Begin

For a spicier slaw, include the jalapeño seeds.

Instructions

  1.  Adjust toaster oven rack to middle position and heat oven to 450 degrees. Set small wire rack in small rimmed baking sheet and spray rack with vegetable oil spray. 
  2.  Toss panko, coconut, and oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 2 to 4 minutes; transfer to shallow dish. Whisk coconut milk, flour, garlic powder, cumin, and salt together in bowl. 
  3.  Add cauliflower florets to coconut milk mixture and gently toss to coat evenly. Working with a few florets at a time, remove from coconut milk mixture, allowing excess to drip off, then coat with coconut-panko mixture, pressing gently to adhere. Arrange florets on prepared rack, spaced evenly apart. Roast until florets are tender, golden, and crispy, 25 to 30 minutes, flipping halfway through roasting. 
  4.  Combine coleslaw mix, mango, cilantro, lime juice, jalapeño, and mayonnaise in bowl. Season with salt and pepper to taste. Divide florets evenly among tortillas and top with mango-cabbage slaw. Serve with lime wedges.  
Toaster-Oven Crispy Cauliflower Tacos with Mango Cabbage Slaw
Photography by Daniel J. van Ackere. Styling by Kendra McKnight.

Toaster-Oven Crispy Cauliflower Tacos with Mango Cabbage Slaw

Headshot of America's Test Kitchen
By America's Test Kitchen
4.5(3)
2Comments
Save
Saved

Time

1 hour

Yield

Serves 2

Ingredients

¾ cup panko bread crumbs
¾ cup unsweetened shredded coconut
1 tablespoon vegetable oil
¾ cup canned coconut milk
2 tablespoons all-purpose flour
¾ teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon table salt
10 ounces cauliflower florets, cut into 1½-inch pieces
2 cups (5½ ounces) shredded green coleslaw mix
½ mango, peeled and cut into ¼-inch pieces (¾ cup)
¼ cup fresh cilantro leaves and stems, trimmed and cut into 1-inch lengths
4 teaspoons lime juice, plus lime wedges for serving
½ jalapeño, seeded and minced
1 tablespoon mayonnaise
6–8 (6-inch) corn tortillas, warmed

Ingredients

¾ cup panko bread crumbs
¾ cup unsweetened shredded coconut
1 tablespoon vegetable oil
¾ cup canned coconut milk
2 tablespoons all-purpose flour
¾ teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon table salt
10 ounces cauliflower florets, cut into 1½-inch pieces
2 cups (5½ ounces) shredded green coleslaw mix
½ mango, peeled and cut into ¼-inch pieces (¾ cup)
¼ cup fresh cilantro leaves and stems, trimmed and cut into 1-inch lengths
4 teaspoons lime juice, plus lime wedges for serving
½ jalapeño, seeded and minced
1 tablespoon mayonnaise
6–8 (6-inch) corn tortillas, warmed

Ingredients

¾ cup panko bread crumbs
¾ cup unsweetened shredded coconut
1 tablespoon vegetable oil
¾ cup canned coconut milk
2 tablespoons all-purpose flour
¾ teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon table salt
10 ounces cauliflower florets, cut into 1½-inch pieces
2 cups (5½ ounces) shredded green coleslaw mix
½ mango, peeled and cut into ¼-inch pieces (¾ cup)
¼ cup fresh cilantro leaves and stems, trimmed and cut into 1-inch lengths
4 teaspoons lime juice, plus lime wedges for serving
½ jalapeño, seeded and minced
1 tablespoon mayonnaise
6–8 (6-inch) corn tortillas, warmed

Why This Recipe Works

Crispy hunks of breaded cauliflower, tender and golden, certainly sound good enough to star as their own taco filling, but there were a few steps we had to take to make them work in a toaster oven. We cut the cauliflower into large florets, dunked the pieces in coconut milk seasoned with garlic and spices, and rolled them in a mixture of panko bread crumbs and shredded coconut. After roasting, they tasted great but their browning was uneven—the florets turned overly dark where they touched the pan but were too pale where they were exposed. And while the coconut milk added great flavor, flakes of the coating fell off during roasting. We found that adding a little flour to the coconut milk helped the coating stick to the cauliflower. And elevating the cauliflower florets on a wire rack allowed for consistent browning while pre-toasting the breadcrumbs ensured crispiness. A crunchy slaw with juicy mango and spicy jalapeño provided a balance of sweetness and heat for this tropical taco.

Before You Begin

For a spicier slaw, include the jalapeño seeds.

Instructions

  1.  Adjust toaster oven rack to middle position and heat oven to 450 degrees. Set small wire rack in small rimmed baking sheet and spray rack with vegetable oil spray. 
  2.  Toss panko, coconut, and oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 2 to 4 minutes; transfer to shallow dish. Whisk coconut milk, flour, garlic powder, cumin, and salt together in bowl. 
  3.  Add cauliflower florets to coconut milk mixture and gently toss to coat evenly. Working with a few florets at a time, remove from coconut milk mixture, allowing excess to drip off, then coat with coconut-panko mixture, pressing gently to adhere. Arrange florets on prepared rack, spaced evenly apart. Roast until florets are tender, golden, and crispy, 25 to 30 minutes, flipping halfway through roasting. 
  4.  Combine coleslaw mix, mango, cilantro, lime juice, jalapeño, and mayonnaise in bowl. Season with salt and pepper to taste. Divide florets evenly among tortillas and top with mango-cabbage slaw. Serve with lime wedges.  

Gift This Recipe

Enjoyed this dish? Let others know by sharing it as a gift recipe.

More Like This

Equipment

Small Rimmed Baking Sheets (Quarter- and Eighth-Sheet Pans)

Recipe

Toaster-Oven Oven-Fried Chicken

Average rating 4, 7 ratings.

Recipe

Toaster-Oven Chicken Parmesan

Average rating 5, 13 ratings.

Keep Exploring

VegetablesMain CoursesFor Two
This is a members' feature.