Get started on your beef cheeks by heating a large heavy based saucepan over high heat and adding your coconut oil. Season your beef cheeks well with salt and add them to the saucepan, turning often, searing them on all sides until lightly golden brown, about 3-4 minutes. Remove from the pan and set aside.
Now place the garlic, onion and chilli and sauté for 3-4 minutes until softened and golden brown. Stir in the cayenne pepper, ground cumin and ground coriander and mix well to combine. Re-add your beef cheeks to the saucepan and pour in the stock and tomato passata.
Bring the pot to the boil then reduce the heat to low, place a lid on top, and cook for 3-4 hours, depending on size and quantity of your beef cheeks. You want the sauce to reduce, the beef cheeks to fall apart easily and shred. Meanwhile get onto the other elements of your dish.
For the tacos, preheat your oven to 200C and line a baking tray with baking paper. Steam your cauliflower for 3-4 minutes until tender and once your cauliflower is cool enough to handle, place it in a clean tea towel and squeeze to remove excess liquid, this is important for dry crispy tacos. Transfer your cauliflower to a bowl and mix in the egg, season with salt and mix to combine.
Spoon your batter onto the prepared baking tray or tray (depending on size of batch) and using the back of a spoon press down and shape into flat rounds of even sizes. Place in the oven and back for 8-10 minutes or until lightly golden brown around the edges and firm enough to flip. Give them a flip and cook for a further 6-8 minutes until golden brown and crispy. Repeat with remaining batter as needed.
Once your beef is lovely and tender, use a fork to shred and stir to combine with all the lovely sauce and juices from cooking. Serve your shredded beef on top of your prepared tacos with all your favourite trimmings such as smashed avocado, fresh herbs, cherry tomatoes, lime juice and fermented vegetables.