Ingredients
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For the cauliflower tacos:
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1 head cauliflower (about 2 pounds), stem removed and leaves reserved
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1 tablespoon olive oil, plus more for roasting
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1 jalapeño pepper, seeded and finely chopped (to taste)
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1 medium onion, halved and thinly sliced
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1 garlic clove, minced
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1 teaspoon ground cumin
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½ teaspoon sea salt
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¼ cup water
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1 lime, juiced
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1/3 cup unsweetened apple sauce
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1/4 cup nutritional yeast
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For the avocado slaw:
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2 large ripe avocados, pitted and coarsely mashed
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1 small red cabbage, shredded
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1 carrot, grated
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1 green bell pepper, finely diced
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1 tablespoon fresh lime juice
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1 tablespoon honey mustard dressing (store-bought or homemade)*
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Salt and black pepper to taste
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For the pickled jalapeños (optional):
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1 pint jar with lid
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2 cups thinly sliced white onions
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2 cups thinly sliced purple cabbage
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1/2 cup rice wine vinegar
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2 tablespoons sugar
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1 tablespoon salt
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1/2 teaspoon red pepper flakes
Directions
Subtitle: A Fiery, Gluten-Free, Whole Foods Plant-Based Taco Recipe Inspired by Mexican Street Food
Ingredients:
For the cauliflower tacos:
* 1 head cauliflower (about 2 pounds), stem removed and leaves reserved
* 1 tablespoon olive oil, plus more for roasting
* 1 jalapeño pepper, seeded and finely chopped (to taste)
* 1 medium onion, halved and thinly sliced
* 1 garlic clove, minced
* 1 teaspoon ground cumin
* ½ teaspoon sea salt
* ¼ cup water
* 1 lime, juiced
* 1/3 cup unsweetened apple sauce
* 1/4 cup nutritional yeast
For the avocado slaw:
* 2 large ripe avocados, pitted and coarsely mashed
* 1 small red cabbage, shredded
* 1 carrot, grated
* 1 green bell pepper, finely diced
* 1 tablespoon fresh lime juice
* 1 tablespoon honey mustard dressing (store-bought or homemade)*
* Salt and black pepper to taste
For the pickled jalapeños (optional):
* 1 pint jar with lid
* 2 cups thinly sliced white onions
* 2 cups thinly sliced purple cabbage
* 1/2 cup rice wine vinegar
* 2 tablespoons sugar
* 1 tablespoon salt
* 1/2 teaspoon red pepper flakes
Instructions:
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. To make the spicy mayonnaise, combine all ingredients in a blender and puree until smooth. Set aside.
3. If using store-bought honey mustard dressing, simply set aside as directed above. If making your own, mix together 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1 teaspoon white wine vinegar in a small bowl.
4. Add the drained cashew mixture from Step 3 to the same blender used for the spicy mayo. Blend until completely combined and creamy. Season with salt and pepper to taste.
5. Place the prepared cauliflower florets onto the prepared baking sheet. Drizzle with olive oil, tossing to coat evenly. Sprinkle with the jalapeño, onion, and garlic mixture. Roast for about 25-30 minutes, or until tender and lightly browned. Remove from the oven and allow to cool slightly.
6. While the cauliflower is roasting, prepare the avocado slaw. Combine all ingredients except the lime juice in a large mixing bowl. Mix well.
7. Once the cauliflower has cooled slightly, divide it into 4 equal portions. Spoon a portion of the slaw onto each tortilla base. Top with the roasted cauliflower, drizzling any remaining sauce over the top. Serve immediately, garnished with additional cilantro if desired.
Note: For best results, refrigerate leftover spicy mayo and avocado slaw separately in air-tight containers up to one week.
Steps
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1
Done
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Preheat your oven to 400°F. Line a baking sheet with parchment paper. |
|
2
Done
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To make the spicy mayonnaise, combine all ingredients in a blender and puree until smooth. Set aside. |
|
3
Done
|
If using store-bought honey mustard dressing, simply set aside as directed above. If making your own, mix together 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1 teaspoon white wine vinegar in a small bowl. |
|
4
Done
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Add the drained cashew mixture from Step 3 to the same blender used for the spicy mayo. Blend until completely combined and creamy. Season with salt and pepper to taste. |
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5
Done
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Place the prepared cauliflower florets onto the prepared baking sheet. Drizzle with olive oil, tossing to coat evenly. Sprinkle with the jalapeño, onion, and garlic mixture. Roast for about 25-30 minutes, or until tender and lightly browned. Remove from the oven and allow to cool slightly. |
|
6
Done
|
While the cauliflower is roasting, prepare the avocado slaw. Combine all ingredients except the lime juice in a large mixing bowl. Mix well. |
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7
Done
|
Once the cauliflower has cooled slightly, divide it into 4 equal portions. Spoon a portion of the slaw onto each tortilla base. Top with the roasted cauliflower, drizzling any remaining sauce over the top. Serve immediately, garnished with additional cilantro if desired. |
