- Position racks in top and bottom thirds of oven. Preheat to 450F.
- Stir olive oil with coriander, cumin, chili and onion powders, and ½ tsp salt in a large bowl. Add cauliflower to bowl and toss to coat well. Arrange cauliflower on 2 baking sheets, spreading pieces in a single layer (it’s OK if they touch). Roast in top and bottom thirds of oven, stirring halfway through and switching sheets, until edges are golden and crispy, about 25 min.
- Whisk lime juice with brown sugar, chili-garlic sauce and remaining ¼ tsp salt in a large bowl. Stir in coleslaw and cilantro.
- Lay tortillas on another baking sheet. Heat in top third of oven, 1 to 2 min. (You may need to do this in 2 batches.) Set out warm tortillas with cauliflower, coleslaw, avocado, feta, lime wedges and any other toppings you like.
Originally published in the Today’s Parent January 2017 issue. Photo by Erik Putz.
Nutrition (per serving)
- 12 g
- 50 g
- 39 g
- 15 g
- 665 mg