Roasted Cauliflower Tacos with Spicy Broccoli Slaw
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6-8 tacos 1x
- Category: gluten-free, vegan
- Cuisine: lunch dinner
Ingredients
Scale
- Roasted Cauliflower:
- 1 head of cauliflower
- 3/4 cup unsweetened almond milk (any milk works)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Broccoli Slaw:
- 1 12 ounce bag of organic broccoli slaw (mix of broccoli and carrots)
- 2 tablespoons cilantro
- 2 tablespoons apple cider vinegar
- 3 tablespoons avocado oil (or your preferred oil)
- 3–4 tablespoons GoAvo Chipotle Spread (any mayo works)
- Corn tortillas
Instructions
- Preheat oven 375 degrees and line a baking tray with parchment paper
- Cut cauliflower into small florets and set aside
- In a medium bowl, whisk together almond milk, chili powder, cayenne, garlic and onion powder
- Toss cauliflower florets in it and make sure each floret is fully coated
- Add cauliflower to tray and bake for about 20-30 minutes
- While cauliflower is baking, prep the broccoli slaw
- In a large bowl, toss together the broccoli slaw, cilantro, GoAvo, apple cider vinegar and avocado oil
- Let the slaw marinate on counter until cauliflower is done
- Once cauliflower is done, heat tortillas according to package instructions
- Assemble tacos with cauliflower and slaw and enjoy!
Find it online: https://rachlmansfield.com/roasted-cauliflower-tacos/