Vegan Baja Cauliflower Tacos

🥘 Ingredients

• black pepper
  1 tsp
• blackening spice
  1 tbsp
• cauliflower florets
  20 oz
• cilantro
  ½ oz
• cooking oil
  2 tsp
• flour tortillas
  12 unit
• guacamole
  1/2 c
• jalapeño
  2 unit
• lime
  2 unit
• radishes
  6 unit
• red cabbage and carrot mix
  8 oz
• salt
  1 tsp
• sugar
  1 tsp
• vegan chipotle mayonnaise
  1/2 c
• water
  1 tsp

🍳 Cookware

• baking sheet
• zester
• small bowl
• medium bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut cauliflower florets into bite-size pieces if necessary. Toss cauliflower on a baking sheet with a large drizzle of cooking oil , half the blackening spice (all for 4 servings), salt , and black pepper . Roast on top rack until cauliflower is slightly charred and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   cauliflower florets: 20 oz, cooking oil: 2 tsp, blackening spice: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons. Thinly slice radishes . Zest and halve lime using a zester . Roughly chop cilantro .

   jalapeño: 2 unit, radishes: 6 unit, lime: 2 unit, cilantro: ½ oz
3. 

   3

   In a small bowl , combine jalapeño, radishes, juice from half the lime, sugar (or 2 tsp for 4 servings), and a pinch of salt. Microwave for ⏱️ 30 seconds ; set aside to pickle, stirring occasionally. In a medium bowl , combine red cabbage and carrot mix , half the cilantro, half the lime zest, juice from remaining lime, 1 tsp sugar, and salt and pepper to taste.

   sugar: 1 tsp, red cabbage and carrot mix: 8 oz
4. 

   4

   In a second small bowl , combine vegan chipotle mayonnaise , water , and a pinch of lime zest to taste. Season with salt and pepper.

   vegan chipotle mayonnaise: 1/2 c, water: 1 tsp
5. 

   5

   Once cauliflower is done roasting, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 12 unit
6. 

   6

   Divide tortillas between plates. Spread half the chipotle-lime mayo in a line across the center of tortillas; fill with cabbage slaw (draining first) and cauliflower. Top tacos with guacamole , remaining chipotle-lime mayo, and as many pickled veggies (draining first) as you like. Garnish with remaining cilantro and serve.

   guacamole: 1/2 c