Sashi Made A Recipe: Roasted Lime Cauliflower Tacos

 

I've been trying to incorporate more meatless meals into the rotation and this is one that I think is going to become a regular around here.  It's very slightly adapted from the first Thug Kitchen (now called Bad Manners) cookbook which never fails me when it comes to recipes and good food. I have all 3 of their books and plan to get the newest one when it comes out in November... or after Yule if I don't get it as a gift. (*wink, wink*)

Roasted Lime Cauliflower Tacos with Quick Lime Slaw

adapted from the Roasted Beer and Lime Cauliflower Tacos recipe on pg 166 

For the tacos

• 1 head of cauliflower (~1.5 lbs)
• 1 cup vegetables or chicken broth (I used 1 packet of sodium free chicken bouillon from Herb-ox mixed with 1 cup hot water)
• 1.5 Tbsp hot sauce (I used Cholula)
• 1 Tbsp lime juice
• 1 1/2 tsp coconut aminos or low sodium soy sauce
• 1 1/4 tsp garlic powder, divided 
• 1 Tbsp extra virgin olive oil
• 1 1/2 tsp chili powder
• 1 tsp paprika 
• 1/4 tsp cumin
• 1/4 tsp kosher salt
• 8 corn or flour tortillas
• Quick Lime Slaw, below
• Optional toppings: sliced avocado, diced tomatoes, roasted corn, etc.

For the Quick Lime Slaw 

• 2 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 tsp olive oil
• 1 tsp dried cilantro,  optional
• 1/4 tsp kosher salt 
• 12-16 oz package of cole slaw mix (shredded cabbage and carrots)

1. Preheat oven to 400°F. Line a large baking sheet with foil and spritz lightly with cooking spray. Set aside.
2. Cut the cauliflower into small bite size pieces. In a large saucepan, mix together the broth, hot sauce, lime juice, coconut aminos/soy sauce, and 1 tsp garlic powder.  Heat over medium-high heat until it starts to simmer. Add the cauliflower and stir to coat the cauliflower. Let simmer for 2-3 minutes, stirring frequently. Drain and set the cauliflower aside. 
3. In a large bowl, stir together the olive oil, chili powder,  paprika,  remaining 1/4 tsp garlic powder,  cumin, and salt. Add the drained cauliflower and toss to coat well.
4. Spread the cauliflower on the prepared baking sheet and bake for 20 minutes,  stirring once halfway through.
5. Meanwhile,  rinse out the large bowl and dry it with a clean towel. In it, stir together the lime juice, rice vinegar,  olive oil, dried cilantro, and salt. Stir in the cole slaw mix until well coated. 
6. Serve the cauliflower on tortillas topped with the slaw and any additional toppings that catch your fancy.

Makes ~8 tacos

On WW Blue 💙: 1 pt for 2 tacos, not counting the tortillas