Orange, Pistachio & Cardamom cake

  1. Line the baking sheet with baking paper and preheat your oven to 200°C.
  2. Wash and cut cauliflower head into bite sized pieces/florets.
  3. Mix all the ingredients besides the panko breadcrumbs, desiccated coconut and olive oil into a mixing bowl.
  4. Mix panko crumbs and coconut in a separate bowl. 
  5. Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl, before rolling in the breadcrumb mixture. 
  6. Lay florets in an even layer on the baking paper lined baking sheet without overcrowding. 
  7. Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy. 
  8. Heat tortillas, and assemble by adding a layer of sour cream, followed by the cauliflower, avocado, lettuce, pickled onion and a squeeze of fresh lime. Serve immediately!

This recipe uses Unsweetened Almond Breeze

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Serves 4

For the cauliflower:


1 head of cauliflower

1/2 cup Almond Breeze® 

1/2 cup water

3/4 cups plain flour 

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp of paprika

1/4 tsp sea salt

1/4 tsp ground black pepper

1 tbsp lime juice

1/2 cup panko breadcrumbs 

1/4 cup desiccated coconut 

2 tbsp olive oil 


To Serve:

Plain tortillas

Sour cream, greek yoghurt or plant-based alternative


Pickled onions

Fresh lettuce

Fresh limes

Hot sauce