What you'll be getting:

Cauliflower Tacos

Per Serving

185 g cauliflower and chickpeas (tossed in avocado oil, paprika, chili powder, garlic powder, ground cumin, oregano, salt, and nutritional yeast) 

100 g slaw (red cabbage, carrots, lime juice, a little oil) 

60 g avocado mayo (avocado, avocado oil, lime juice, cilantro, salt)

3 corn tortillas

 

Equipment needed:  1 lined sheet pan

Preheat your oven to 425

If you do not want to heat up your house by turning on the oven, you can also wrap the cauliflower and chickpeas up in aluminum foil and place on the grill. You want to cook until the cauliflower is soft. If you are using the oven, place the cauliflower and chickpeas on a lined sheet pan. Place in the oven when it reaches 425 and set a timer for 20 minutes. 

Top with the slaw. 

When you have 5 minutes remaining, lay the tortillas out on a cutting board, or clean counter. Add some mayo to each tortilla. 

When the timer goes off, pull the cauliflower from the oven and place on top of the slaw. From start to finish this dinner takes 20 minutes. Enjoy! 

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

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