Roasted Cauliflower Tacos

Recipe from Live Eat Learn

Ingredients

Cabbage Slaw

• 2 cups thinly sliced red cabbage

• 3 Tbsp apple cider vinegar

• 1 lime juiced

• 1 tsp agave or maple syrup

• ¼ tsp salt

Chickpea Cauliflower Taco Filling

• 1 medium head cauliflower

• 1 15-oz can chickpeas drained and patted dry

• 2 Tbsp olive oil (JS compliant substitute aquafaba, liquid from chickpea can.)

• 1 Tbsp chili powder

• 2 tsp smoked paprika

• ½ tsp salt

• ¼ tsp cumin

To serve

• 8 small corn tortillas (JS compliant oil free)

Instructions

• Slaw: Combine all of the Slaw ingredients in a non-metal bowl and set aside. Stir every once in a while.

• Bake Filling: Preheat oven to 400°F. Toss together all Taco Filling ingredients. Spread onto a baking sheet and bake for 30 minutes, or until slightly browned and crisp.

• Assemble: Spoon filling evenly onto 8 tortillas. Top with a heaping spoonful of slaw. Serve immediately or store separately until ready to eat.