Chile Lime Cauliflower Tacos w/ Red Cabbage Slaw

Servings 4


  • 8 Vermont Tortilla Co. 6” corn tortillas
  • 1 head cauliflower, cut into florets
  • 3 jalapeños, stems & seeds removed, thinly sliced
  • 4 cloves fresh garlic, crushed & minced
  • 2 tsp ground cumin
  • 1 tsp ground chili powder
  • 1 1/2 tsp kosher salt plus more to taste
  • Fresh ground black pepper to taste
  • 4 tbsp olive oil
  • 1 small red cabbage, shredded
  • 1 small red onion, thinly sliced
  • 3 scallions, thinly sliced
  • 1 1/2 cups fresh cilantro, leaves & stems, rinsed & rough chopped
  • 2 limes plus extra wedges for serving


  • Preheat oven to 400 degrees
  • On a sheet pan, combine the cauliflower, jalapeños, garlic, ground cumin, chili powder, 1 tsp kosher salt, black pepper to taste, & olive oil. Roast at 400 for about 30 minutes, stirring occasionally, until cauliflower is tender & lightly browned.
  • In a mixing bowl combine the red cabbage, red onion, scallions, 1 cup chopped cilantro, 1/2 tsp salt, pepper to taste & the zest & juice of 1 lime. Mix well; let sit to macerate.
  • Gently warm the tortillas in a dry skillet & wrap in a clean cloth towel to keep warm.
  • When the cauliflower mix is done, squeeze the juice of 1 lime over the sheet tray; mix gently to combine. Adjust seasoning as needed.
  • Fill each soft tortilla with the cauliflower mix, top with some of the slaw & some fresh cilantro. Serve with extra lime wedges!
RECIPE: Vermont Tortilla Co Chile Lime Cauliflower Tacos