What you'll be getting:
Roasted Cauliflower Tacos with Cabbage Slaw

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Per Serving:
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)


Equipment needed:
1 bowl, 1-2 sheet pans, pan for tortillas

 

Preheat the oven to 435.

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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.

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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.

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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.

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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.

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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.

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