Eosinophilic Esophagitis Friendly Vegan Cauliflower Tacos
Total time50 min
Prep time20 min
Cook time30 min
4.5(4)
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Learn more →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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