Roasted Cauliflower Tinga Tacos with Chili Lime Slaw

These weeknight perfect tacos and completely vegetarian, simple to make and packed with flavor. Roasted cauliflower is topped with crunchy, cool Chili Lime Slaw, so you can also feel good about getting tons of nutrients from the multiple cruciferous veggies (known powerful cancer fighters!) that make up this recipe.

Serves 4-6
Recipe adapted from www.vanillaandbean.com

Ingredients

Tacos

• 1 head of cauliflower (about 1 ¾ lb), chopped into bite sized pieces
• 2 ½ Tablespoons extra virgin olive oil
• 1 medium red onion, finely chopped
• 1 rehydrated Maranatha Farms Garlic Coin or 2 garlic scapes, trimmed and finely chopped
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 ½-2 Tablespoons canned chipotle chilis with adobo sauce
• 1 cup canned fire roasted diced tomatoes
• ½ cup prepared salsa
• 14-16 6” corn or flour tortillas

Slaw

• 3 cups purple and green cabbage, shredded (loosely packed)
• 1 Tablespoon finely chopped fresh jalapeno (seeds removed)
• ½ cup freshly chopped cilantro
• Juice of two limes
• ½ teaspoon salt

For Serving (optional)

• Guacamole
• Sour Cream or Cashew Crema
• Pepitas

Method

1. For the tacos: Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. Toss the cauliflower with 1 ½ Tablespoons oil and roast for 18-20 minutes, tossing the cauliflower halfway through roasting. The cauliflower should still feel slightly firm, yet lightly golden around the edges. Set aside.
2. While the cauliflower is roasting, heat the remaining 1 Tablespoon olive oil in a large saute pan. Add the onion and rehydrated garlic coin and saute on medium for 5-6 minutes, or until just softened. Add salt, cumin and chipotles plus adobo sauce. Stir to coat the onions. Add the tomatoes, salsa and roasted cauliflower. Saute until completely warmed through, about 3 minutes. Adjust salt to taste. Remove from heat and cover until ready to serve.
3. For chili lime slaw: In a medium bowl, mix the red and green cabbage, jalapeno, cilantro, lime juice and salt. Set aside or refrigerate until ready to serve.
4. To assemble: warm tortillas on a low open flame, turning with heat-safe tongs a few times to lightly char. Alternatively, warm tortillas on a cast iron skillet. On each tortilla, add a dollop of guacamole/sour cream/cashew crema down the center of the tortilla. Spoon the cauliflower mixture evenly over the top, then top with chili lime slaw and any additional condiments you prefer.