What you'll be getting:

Cauliflower Tacos with Slaw

Per Serving

100 g cauliflower and chickpeas (tossed in avocado oil, nutritional yeast, chili powder, garlic, onion powder, red pepper flakes, paprika, cumin)

30 g lettuce

50 g tomatoes

1/4 c cheese 

80 g slaw (red cabbage and carrots) 

2 T avocado mayo (avocados, lime juice, avocado oil, salt, cilantro)

1 tortilla (2 small corn tortillas for gf diets)

 

Equipment needed: lined sheet pan, mixing bowl

 

Preheat oven to 420.

Place the cauliflower on the sheet pan. 

When oven comes to temperature, put the sheet pan in the oven. 

Set a timer for 15 minutes. 

While the cauliflower is roasting, put the slaw in a mixing bowl and toss together with the "mayo". 

Lay the tortillas out on a cutting board, or clean counter and top with the slaw. 

When the timer goes off, pull cauliflower from the oven. 

Place the cauliflower and chickpeas on top of the slaw. You can eat the slaw on the side, but the moisture and flavors really go well with the cauliflower. This was a new recipe for me and I was a little skeptical about putting cauliflower in a taco, but it works really well.  

Top with the lettuce, tomatoes and cheese. 

From start to finish this dinner takes just over 15 minutes to make. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630