Roasted Cauliflower Tacos with Red Cabbage Slaw & Avocado Crema

Cauliflower Tacos 6.jpg

Just in time for Taco Tuesday!

I love the contrast of different textures and flavors in these tacos - crunchy, creamy, cool, and smoky. I promise you won't miss the meat. Serve with a side of simple black beans and rice to round out the meal. 

Roasted Cauliflower Tacos with Red Cabbage Slaw & Avocado Crema

Makes 12 tacos

Chipotle Cumin Cauliflower

1 medium head cauliflower, chopped into 1/2-inch florets
2 Tbs. avocado oil
1 1/2 tsp. cumin powder
1 tsp. chipotle chili powder
1/4 tsp. garlic powder
Dash cayenne pepper (to taste)
Dash turmeric (for color, optional)
1/4 tsp. fine sea salt

Preheat oven to 400 degrees. Toss cauliflower with avocado oil and spices. Arrange in a single layer on a parchment lined baking sheet and roast for 20-25 minutes, until golden and the edges are bit crispy. 

Cilantro Avocado Crema

1 avocado
1/4 cup cilantro, chopped
3 Tbs. lime juice
1/4 tsp. fine sea salt
2-3 Tbs. coconut milk (or water)

Add all ingredients to a blender and process until smooth. Add a splash or two of water to thin as needed. Taste for salt, lime juice, etc. 

Red Cabbage Slaw

1/4 large red cabbage, shredded
2 Tbs. lime juice
1 Tbs. avocado oil
1/8 tsp. fine sea salt

Combine ingredients in a large bowl and massage the cabbage with your hands until it starts to break down and turn bright red. Let sit for at least 10 minutes, then taste.

To Assemble the Tacos:

12 small organic corn or grain-free tortillas
Sliced jalapeño
Lime wedges

Place a small amount of the cauliflower in each tortilla. Top with the red cabbage slaw and a dollop of avocado crema. Garnish with cilantro leaves, sliced jalapeño, and a squeeze of lime.