Chile Lime Cauliflower Tacos with Red Cabbage Slaw
From the makers of authentic, stone ground, organic corn tortillas, a recipe for Chile Lime Cauliflower Tacos. Vegan, Kosher, Gluten-Free, Whole Grain.
Photo and recipe courtesy Vermont Tortilla Co.
Preheat oven to 400 degrees
On a sheet pan, combine the cauliflower, jalapeños, garlic, ground cumin, chili powder, 1 tsp kosher salt, black pepper to taste, & olive oil. Roast at 400 for about 30 minutes, stirring occasionally, until cauliflower is tender & lightly browned.
In a mixing bowl combine the red cabbage, red onion, scallions, 1 cup chopped cilantro, 1/2 tsp salt, pepper to taste & the zest & juice of 1 lime. Mix well; let sit to macerate.
When the cauliflower mix is done, squeeze the juice of 1 lime over the sheet tray; mix gently to combine. Adjust seasoning as needed.
Fill each soft tortilla with the cauliflower mix, top with some of the slaw & some fresh cilantro. Serve with extra lime wedges!
Ingredients
Directions
Preheat oven to 400 degrees
On a sheet pan, combine the cauliflower, jalapeños, garlic, ground cumin, chili powder, 1 tsp kosher salt, black pepper to taste, & olive oil. Roast at 400 for about 30 minutes, stirring occasionally, until cauliflower is tender & lightly browned.
In a mixing bowl combine the red cabbage, red onion, scallions, 1 cup chopped cilantro, 1/2 tsp salt, pepper to taste & the zest & juice of 1 lime. Mix well; let sit to macerate.
When the cauliflower mix is done, squeeze the juice of 1 lime over the sheet tray; mix gently to combine. Adjust seasoning as needed.
Fill each soft tortilla with the cauliflower mix, top with some of the slaw & some fresh cilantro. Serve with extra lime wedges!
