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.

DifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 8 Vermont Tortilla Co. 6” corn tortillas
Caulifower
 1 Head cauliflower, cut into florets
 3 Jalapeños, stems & seeds removed, thinly sliced
 4 Cloves fresh garlic, crushed & minced
 2 tsp Ground cumin
 1 tsp Ground chili powder
 1.50 tsp Kosher salt, plus more to taste
 Fresh ground black pepper to taste
 4 tbsp Olive Oil
Slaw
 1 Small red cabbage, shredded
 1 Small red onion, thinly sliced
 3 Scallions, thinly sliced
 1.50 cups Fresh cilantro, leaves & stems, rinsed & rough chopped
 2 Limes plus extra wedges for serving
Make the Cauliflower
1

Preheat oven to 400 degrees

2

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.

Make the Slaw
3

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.

Make the Tacos
4

When the cauliflower mix is done, squeeze the juice of 1 lime over the sheet tray; mix gently to combine. Adjust seasoning as needed.

5

Fill each soft tortilla with the cauliflower mix, top with some of the slaw & some fresh cilantro. Serve with extra lime wedges!

Ingredients

 8 Vermont Tortilla Co. 6” corn tortillas
Caulifower
 1 Head cauliflower, cut into florets
 3 Jalapeños, stems & seeds removed, thinly sliced
 4 Cloves fresh garlic, crushed & minced
 2 tsp Ground cumin
 1 tsp Ground chili powder
 1.50 tsp Kosher salt, plus more to taste
 Fresh ground black pepper to taste
 4 tbsp Olive Oil
Slaw
 1 Small red cabbage, shredded
 1 Small red onion, thinly sliced
 3 Scallions, thinly sliced
 1.50 cups Fresh cilantro, leaves & stems, rinsed & rough chopped
 2 Limes plus extra wedges for serving

Directions

Make the Cauliflower
1

Preheat oven to 400 degrees

2

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.

Make the Slaw
3

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.

Make the Tacos
4

When the cauliflower mix is done, squeeze the juice of 1 lime over the sheet tray; mix gently to combine. Adjust seasoning as needed.

5

Fill each soft tortilla with the cauliflower mix, top with some of the slaw & some fresh cilantro. Serve with extra lime wedges!

Chile Lime Cauliflower Tacos with Red Cabbage Slaw

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