Vegan Spice Market Cauliflower Tacos

Name: Vegan Spice Market Cauliflower Tacos with Curry Mayo & Cabbage Slaw
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Cauliflower Florets; 1 unit Lime; ¼ ounce Cilantro; 1 teaspoon Cumin; 1 teaspoon Garlic Powder; 4 ounce Coleslaw Mix; 1 tablespoon Curry Powder; 4 tablespoon Vegan Mayonnaise; Salt; Pepper; 2 teaspoon Cooking Oil; ¾ teaspoon Sugar; 6 unit Flour Tortillas

with Curry Mayo & Cabbage Slaw

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Who among us has made a better comeback than the mighty cauliflower? Once considered uninteresting (at best), this versatile vegetable can now be spotted as a pizza crust, rice substitute, and even a hearty taco filling! Here you’ll roast cumin-seasoned florets until crisp and golden. Paired with a tangy-sweet cabbage slaw, a lightly spicy curry-infused mayo, and a garnish of fresh chopped cilantro, these vegan mashup tacos are satisfying as all get-out and so loaded with bold flavors, no one will miss the meat.

Tags:

Calorie Smart

•Vegan

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

10 ounce

Cauliflower Florets

1 unit

Lime

¼ ounce

Cilantro

1 teaspoon

Cumin

1 teaspoon

Garlic Powder

4 ounce

Coleslaw Mix

1 tablespoon

Curry Powder

4 tablespoon

Vegan Mayonnaise

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

¾ teaspoon

Sugar

Nutrition Values

/ per serving

Calories610 kcal

Fat36 g

Saturated Fat8 g

Carbohydrate57 g

Sugar11 g

Dietary Fiber5 g

Protein10 g

Cholesterol0 mg

Sodium1160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Zester

•Large Bowl

•Small Bowl

Instructions

PDF

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut cauliflower into bite-size pieces if necessary. Toss on a baking sheet with a large drizzle of oil, cumin, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• Meanwhile, zest and halve lime. Roughly chop cilantro.

• In a large bowl, combine ½ tsp sugar, ½ tsp salt, and juice from the lime (1 tsp sugar and 1 tsp salt for 4 servings). Stir until sugar dissolves. Add coleslaw mix and as much lime zest as you like; toss until thoroughly combined. Refrigerate until ready to serve. • In a small bowl, combine mayonnaise, 1 tsp curry powder, and ¼ tsp sugar (2 tsp curry powder and ½ tsp sugar for 4). (Be sure to measure the curry powder— we sent more!) Stir until thoroughly combined. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

• Once cauliflower is done roasting, place tortillas on a second baking sheet and bake on top rack until lightly browned, 1-2 minutes. • Divide tortillas between plates; spread with a thin layer of curry mayo. Top with roasted cauliflower and slaw. Garnish tacos with cilantro and drizzle with any remaining curry mayo. Serve.