Crunchy Cauliflower Tacos with Zesty Slaw

Spiced, crispy, roasted cauliflower pieces on a homemade tortilla with a zesty lime and avocado dressing! Save this delicious and simple recipe for your next Meatless Monday.  Guaranteed to please the whole family!

At first, this looks like a lot of ingredients and steps; but we promise these are actually very easy to put together! We love making our own gluten-free tortillas (recipe below) but if you prefer you can find traditional Mexican tortillas made from organic, ground corn flour. These are gluten-free but can be hard to find. Just be wary of store-bought tortillas as they are often made with GMO corn and have added gluten, preservatives, and additives.

Ingredients:

for the tacos:

• 1 small head cauliflower, cut into bite-sized pieces
• 1 teaspoon ground chili powder
• 1 teaspoon sweet smoked paprika
• 1 teaspoon ground cumin
• ¼ cup tapioca flour
• 1 tablespoon extra virgin olive oil
• Pinch of unrefined sea salt and pepper

for the zesty cabbage slaw:

• ½ small head red cabbage, thinly sliced
• 1 lime, juiced
• ½ teaspoon apple cider vinegar
• Pinch of unrefined sea salt and pepper

to serve:

• 1 avocado, peeled and cubed
• Gluten-free tacos (storebought or see recipe below)

Method:

1. Line a baking sheet with parchment paper and preheat the oven to 350ºF (180ºC).

2. In a large bowl, toss together the cauliflower, spices, tapioca flour, and olive oil, coating well. Season with unrefined sea salt and pepper, to taste.

3. Assemble an even layer of the cauliflower on the baking sheet and bake for 20 minutes, or until golden brown and crisp.

4. While the cauliflower is baking, prepare the zesty slaw by mixing together sliced cabbage, lime juice, apple cider vinegar, and a pinch of unrefined sea salt and pepper in a bowl. Sit aside while cauliflower bakes.

5. Once your cauliflower is crisp, remove from the oven and assemble half of your tacos with cauliflower and zesty slaw, then top with avocado.

6. Store the remaining cauliflower taco mix and zesty slaw in an airtight container in the fridge for lunch tomorrow.

~~~~~~~

Homemade Tortillas (Makes 8)

• 2 eggs
• 250 ml (1 cup) coconut milk
• 3/4 cup tapioca flour
• Pinch of paprika
• Pinch of cumin
• 1/2 tsp ground chili
• 3 tbsp coconut flour
• Pinch of salt

Method:

1. Mix together all of your tortilla ingredients and combine well by mixing with a whisk.
   
   
2. Heat a tiny amount of coconut oil in small fry pan over medium-high heat. Drizzle 1/4 cup of the mixture into the pan, gently moving around to form a round tortilla. Cook on one side for 1-2 minutes and gently flip and cook other side 1-2 minutes or until golden.
   
   
3. Continue this same process until you have no more tortilla mixture. Makes about 8 tortillas.
   
   
4. Tortillas can be prepared ahead of time and warmed in the oven.

Take the stress out of cooking with 21-days of guided meal plans, shopping lists, and nutrition support. You’ll find all of this, and more, in our signature Clean Eating Program.