Originally published in the Today’s Parent January 2017 issue. Photo by Erik Putz.
Cauliflower Tacos
By Chatelaine3
PREP TIME
15 min
TOTAL TIME
45 min
Makes
6 servings
When kids help themselves, they help everyone. They'll be eager to load up their own taco, and if you're lucky, they may even want to help prep.
Ingredients
- ⅔ cup olive oil
- 4 tsp coriander
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp onion powder
- ¾ tsp salt , divided
- 2 heads cauliflower , cut small
- ½ cup lime juice
- 3 tbsp brown sugar
- 1 tbsp chili-garlic sauce
- ½ 397-g bag coleslaw
- 1 cup cilantro , finely chopped
- 8 small corn tortillas
- 1 avocado , peeled, pitted and thinly sliced
- ½ cup crumbled feta
- lime wedges
Instructions
- 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.
Nutrition (per serving)
- Calories
- 566,
- Protein
- 12 g,
- Carbohydrates
- 50 g,
- Fat
- 39 g,
- Fibre
- 15 g,
- Sodium
- 665 mg.
FILED UNDER: Easy dinners lunch Mexican vegetarian
