🥘 Ingredients
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black pepper1 tsp
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cauliflower florets20 oz
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cilantro½ oz
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coleslaw mix8 oz
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cooking oil1 tsp
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cumin2 tsp
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curry powder1 tbsp
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flour tortillas12 unit
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garlic powder2 tsp
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lime2 unit
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salt1 tsp
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sugar2 tsp
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vegan mayonnaise1/2 c
🍳 Cookware
- baking sheet
- zester
- large bowl
- small bowl
- baking sheet
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1Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. -
2Cut cauliflower florets into bite-size pieces if necessary. Toss on a baking sheet with a large drizzle of cooking oil , cumin , garlic powder , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 18 minutes to ⏱️ 20 minutes .cauliflower florets: 20 oz, cooking oil: 1 tsp, cumin: 2 tsp, garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp -
3Meanwhile, zest and halve lime using a zester . Roughly chop cilantro .lime: 2 unit, cilantro: ½ oz -
4In a large bowl , combine ½ tsp sugar , ½ tsp salt, and juice from the lime (1 tsp sugar and 1 tsp salt for 4 servings). Stir until sugar dissolves. Add coleslaw mix and as much lime zest as you like; toss until thoroughly combined. Refrigerate until ready to serve.sugar: 2 tsp, coleslaw mix: 8 oz -
5In a small bowl , combine vegan mayonnaise , 1 tsp curry powder , and ¼ tsp sugar (2 tsp curry powder and ½ tsp sugar for 4). (Be sure to measure the curry powder - we sent more!) Stir until thoroughly combined. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.vegan mayonnaise: 1/2 c, curry powder: 1 tbsp
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6Once cauliflower is done roasting, place flour tortillas on a second baking sheet and bake on top rack until lightly browned, ⏱️ 1 minutes to ⏱️ 2 minutes . Coat tortillas: Divide tortillas between plates; spread with a thin layer of curry mayo. Top with roasted cauliflower and slaw. Garnish tacos with cilantro and drizzle with any remaining curry mayo. Serve.flour tortillas: 12 unit