THE CORVALLIS CARROT
What you'll be getting:
Roasted Cauliflower Tacos with Cabbage Slaw
150 g cauliflower (tossed with oil, salt, nutritional yeast, paprika, cumin, chili power, garlic, onion)
150 g slaw (red and green cabbage, calcot onions, oil, lime juice, salt, pepper, sugar)
3 corn tortillas
100 g chickpea citrus sauce
2 T cilantro sauce (safflower oil, cilantro, salt, lime zest, lime juice, sugar)
1 bowl, 1-2 sheet pans, pan for tortillas
Preheat the oven to 435.
Lay out the cauliflower on a sheet pan. For larger servings, you will need 2 sheet pans. You don't want to crowd the cauliflower because you will get a better roast if they are spread out. Also, if you don't use parchment paper or a silpat to line the sheet pan they will roast faster.
Put the slaw in a bowl and toss together with the sauce that is in the container with it, set it aside until the cauliflower is ready.
When the timer for the cauliflower goes off, pull the sheet pan from the oven. I have flipped the cauliflower over to show the color that you want to have on it.
When the oven reaches 435, put the cauliflower in the oven. Set timer for 8 minutes. It may take slightly longer for larger serving sizes.
In a dry pan, place the tortillas. You can also put them in the microwave to warm, but I have found that they are less likely to break if you warm them in a dry pan. Do not use oil to warm them.
Finish by drizzling the cilantro sauce over everything. From start to finish this dinner takes less than 15 minutes. Enjoy!
Spoon a little chickpea sauce on each tortilla, then top with the slaw and cauliflower.