Chile Lime Cauliflower Tacos
Chile Lime Cauliflower Tacos w/ Red Cabbage Slaw
Ingredients8 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!