Super healthy and light tacos made with chipotle roasted cauliflower tacos topped with a crunchy and spicy slaw.
10 minutesmins
25 minutesmins
0 minutesmins
35 minutesmins
6people
Calories: 174kcal
Ingredients
For the cauliflower:
1head of cauliflower cut into pieces
2tablespoonsof vegetable oil
1tablespoonof lemon juice
1teaspoonchipotle chile powder
1/2teaspoonsalt
1/2teaspoongarlic powder
For the salad:
4large carrotsjulienned or grated
1/4red cabbagesliced
1/4cupof vegan mayonnaise
1/2teaspoonchipotle chile powder
1/2teaspoonsalt
1 1/2tablespoonsof lemon juice
corn tortillas to make the tacos
cilantro* optional
Instructions
Preheat the oven to 450ºF.
In a large bowl mix oil, lemon juice, chipotle pepper, salt, and garlic powder. When everything is mixed add it to the chopped cauliflower. Be sure all of the pieces are well covered.
Put cauliflower on a tray with parchment paper.
Put it in the oven for about 20 min. Check it in halfway through and rotate the tray.
To prepare the crunchy slaw mix the mayo, chili powder, lemon juice, and salt. Add this dressing to the sliced red cabbage and grated carrots. Mix well and check for seasoning.
To serve, put roasted cauliflower on top of a hot corn tortilla and top with the salad.
The best way to store cauliflower tacos is to store the ingredients separately. Roasted cauliflower in one bowl, crispy salad in another. Cauliflower can be reheated without any problem in a frying pan or skillet.It is best to heat it on the stove to crisp it up again. If you have leftover salad, it's okay to save it. It tastes great on its own and is still good the next day, but it will be a little less crunchy.