Vegan Spice Market Cauliflower Tacos

Name: Vegan Spice Market Cauliflower Tacos with Curry Mayo & Cabbage Slaw
Yield: 2 servings
Ingredients: 1 tsp Cumin; 1 tbsp Curry Powder; 4 tbsp Mayonnaise; 10 oz Cauliflower; 1 Lime; 6 Tortillas; 4 oz Coleslaw Mix; 1 tsp Garlic Powder; 1/4 oz Cilantro; 3/4 tsp Granulated Sugar, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Curry Mayo & Cabbage Slaw

By Recipe0 System

Who among us has made a better comeback than the mighty cauliflower? Once considered uninteresting (at best), this versatile vegetable can now be spotted as a pizza crust, rice substitute, and even a hearty taco filling! Here you’ll roast cumin-seasoned florets until crisp and golden. Paired with a tangy-sweet cabbage slaw, a lightly spicy curry-infused mayo, and a garnish of fresh chopped cilantro, these vegan mashup tacos are satisfying as all get-out and so loaded with bold flavors, no one will miss the meat.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tsp Cumin
1 tbsp Curry Powder
4 tbsp Mayonnaise
10 oz Cauliflower
1 Lime
6 Tortillas
4 oz Coleslaw Mix
1 tsp Garlic Powder
1/4 oz Cilantro
3/4 tsp Granulated Sugar, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut cauliflower into bite-size pieces if necessary. Toss on a baking sheet with a large drizzle of oil, cumin, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
2

Meanwhile, zest and halve lime. Roughly chop cilantro.
3

In 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.

In a small bowl, combine 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.
4

Once cauliflower is done roasting, place tortillas on a second baking sheet and bake on top rack until lightly browned, 1-2 minutes.

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.