Cauliflower Tacos With Creamy Lime Slaw Recipe 455

CAULIFLOWER TACOS WITH CREAMY LIME SLAW RECIPE - (4.5/5)

Cauliflower Tacos with Creamy Lime Slaw Recipe - (4.5/5) image

Provided by GuidingVegan

Number Of Ingredients 23

Ingredients

SLAW MIX
1 small green Cabbage, finely shredded
1/2 small red Cabbage, finely shredded
2 large Carrots. finely shredded
DRESSING
2 tablespoons vegan Sour Cream (such as Tofutti Better Than Sour Cream)
2/3 cups vegan Mayonnaise (I used Just Mayo by Hampton Creek)
1 1/2 tablespoons White Vinegar
1 tablespoon grated onion
2 tablespoon vegan sugar
1 1/2 teaspoons dry mustard
1/2 teaspoon celery seed, optional
Squeeze of lime juice
Salt and pepper to taste
Cauliflower
1 head of Cauliflower
Olive Oil
Taco Seasoning
Garnish
Sliced Avocado
Cilantro
Salt
Make Pan Fried Turkey Cutlets & Re

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.

CAULIFLOWER TACOS WITH AVOCADO CREMA

Cauliflower Tacos with Avocado Crema image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray, for the baking sheet
1 cup very thinly sliced red cabbage
1 cup very thinly sliced green cabbage
2 limes, plus lime wedges, for serving
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon pureed chipotle in adobo
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 large head cauliflower, cut into florets
1 ripe avocado
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
8 corn tortillas
3 radishes, thinly sliced
Hot sauce, for topping, optional

Steps:

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
Put on a platter and garnish with lime wedges and cilantro leaves.

ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW

Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw image

Grab beer and get to work. Just don't get sloppy 'til you're done cooking.

Provided by by Michelle Davis

Categories Beer Vegetarian Cauliflower Vegan Cabbage Cilantro Tortillas

Yield Makes 6 tacos

Number Of Ingredients 26

Ingredients

For the slaw:
1/2 head of green cabbage (about 1/2 pound)
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup chopped cilantro
For the tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
11/2 teaspoons tamari or soy sauce
11/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
11/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced
Tomato salsa, for serving

Steps:

Make the slaw:
Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
Make the tacos:
Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.

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