Cauliflower Tacos With Creamy Lime Slaw Recipe 455
CAULIFLOWER TACOS WITH CREAMY LIME SLAW RECIPE - (4.5/5)
Provided by GuidingVegan
Number Of Ingredients 23
Steps:
- FOR THE COLESLAW Combine the shredded cabbages and carrot together (or you can just use a pre-packaged coleslaw mix) in a large bowl. In a separate bowl, whisk together the vegan mayonnaise, vegan sour cream, onion, sugar, vinegar, mustard powder, celery seed, salt and pepper. Add to the cabbage mixture with a squeeze of fresh lime juice. Mix well to combine. Taste for seasoning, adding more salt or pepper if necessary. Allow to sit for at least an hour or so before serving. It's even better the next day! FOR THE CAULIFLOWER Trim the cauliflower and cut into bite-sized florets. Drizzle with olive oil and toss with taco seasoning. Place onto a cookie sheet and bake at 375 degrees for 20 minutes or until tender. Toss once or twice during the baking process for even doneness. Serve while the cauliflower is warm. Add avocado, cilantro and a sprinkle of salt.
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- Make the slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
- Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheetpan and drizzle with olive oil and sprinkle with BBQ rub. Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub. Place the sheetpan in the oven and bake for about 25 minutes, flipping once.
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