Brazil Nut Free Vegan Cauliflower Tacos

Total time50 min

Prep time20 min

Cook time30 min

4.5

(4)

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Ingredients

4 servings

For the cauliflower

1 large head cauliflower (about 2 lbs), cut into 1-inch florets
3 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp chili powder
½ tsp salt
¼ tsp black pepper

For the slaw

2 cups green cabbage, thinly shredded
¼ cup vegan mayonnaise
1 chipotle pepper in adobo sauce, finely minced
2 tbsp fresh lime juice
¼ tsp salt

For serving

8 small corn tortillas
1 large avocado, sliced
¼ cup fresh cilantro leaves
1 lime, cut into wedges
2 tbsp pickled jalapeños (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the cauliflower florets with the olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper until every piece is evenly coated.

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