Roasted Cauliflower Street Tacos

• Produce

  • 1 Avocado, ripe
  • 1/2 Cauliflower, large
  • 1 clove Garlic
  • 1 1/2 Lime, Juice of
  • 2 tbsp Parsley
  • 1/4 Red cabbage, large

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 1 tbsp Chili powder
  • 2 tsp Paprika
  • 3/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 2 tbsp Olive oil
  • 1/4 cup Olive oil, good

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 8 Tortillas, medium

• Other

  • 1 15-oz can (425g chickpeas, strained and patted slightly dry

Found on liveeatlearn.com

Description

Ingredients

• ¼ of a large red cabbage, thinly sliced (2 cups, 220g)
• 3 Tbsp (45 mL) apple cider vinegar
• Juice of 1 lime
• 1 tsp honey (or sugar for vegan alternative)
• ¼ tsp salt
• ½ of a large cauliflower, chopped (2½ cups, 312 g)
• 1 15-oz can (425g) chickpeas, strained and patted slightly dry
• 2 Tbsp (30 mL) olive oil
• 1 Tbsp chili powder
• 2 tsp paprika
• ½ tsp salt
• ¼ tsp cumin
• 1 ripe avocado
• 1 clove garlic, minced
• ¼ cup (60 mL) good olive oil
• Juice of ½ lime
• 2 Tbsp chopped parsley
• Salt and pepper to taste
• 8 medium tortillas (or GF alternative)

Directions

• Combine all of the Slaw ingredients in a non-metal bowl and set aside. Stir every once in a while.
• Gently combine all of the Cauli-Filling ingredients. Lay onto a parchment paper-lined baking sheet and bake at 400 degrees F (204 C) for 30 minutes, or until slightly browned and crisp.
• While filling bakes, combine all Sauce ingredients in a food processor until smooth.
• To serve, spoon Cauli-Filling evenly onto 8 tortillas. Top with a heaping spoonful of slaw and avocado sauce. Serve immediately or store fillings separately until ready to eat.

Nutrition