Cauliflower Tacos with Creamy Cilantro Slaw
Ingredients
Roasted Cauliflower
-
1
pound
cauliflower, cut into florets
-
1
tablespoon
olive oil
-
1
teaspoon
garlic powder
-
1
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
¾
teaspoon
salt
-
1
tablespoon
arrowroot starch (or corn starch; optional)
Creamy Cilantro Slaw
-
2
tablespoons
raw tahini
-
1
tablespoon
lime juice
-
¼
teaspoon
garlic powder (or 1 clove, finely minced)
-
½
teaspoon
salt
-
½
teaspoon
maple syrup
-
12
ounces
shredded cabbage (about 3 cups)
-
¼
cup
freshly chopped cilantro, tightly packed
-
8
corn tortillas
for serving
Instructions
- Preheat the oven to 400ºF and cut the cauliflower into small pieces.
- Toss the cauliflower in olive oil.
- Mix garlic powder, cumin, smoked paprika, and salt in a small bowl and sprinkle over the cauliflower, tossing well.
- For extra crispiness, sprinkle arrowroot or corn starch over the cauliflower and toss again.
- Spread the seasoned cauliflower on a baking sheet and bake for 20 to 25 minutes until golden.
- In a large bowl, combine tahini, lime juice, garlic, salt, maple syrup, and water, mixing until creamy.
- Add shredded cabbage and cilantro to the dressing and stir to coat, letting it marinate for at least 10 minutes.
- Warm the corn tortillas in the oven or on a pan, then serve with roasted cauliflower and creamy slaw.
Nutrition Facts (estimated)
Servings
4
Calories
254
Total fat
10g
Total carbohydrates
39g
Total protein
8g
Sodium
804mg
Cholesterol
0mg
You might also like