What You Will Need:
1 -2 Heads of Cauliflower, broken into florets
2 C Vegetable Broth (Homemade if you can)
1 Lime , juiced
1 Lime sliced
2 Tbsp Tamari OR Soy Sauce
3 Cloves of Garlic, minced
2 Tbsp Chili Powder
1 Tbsp Paprika
2 Tbsp Ground Cumin
1 tsp Salt
1 Yellow Onion, chopped
1 Avocado, sliced
2 Chipotle peppers, minced
For the Cilantro Slaw:
Juice of 1 Lime
2 Tbsp Rice Wine Vinegar
1/4 tsp salt
1/2 Green Cabbage, shredded
1 Carrot, cut into match sticks
1/2 C Cilantro
Set up your Mis en Place 🙂
In a large pot on the stove, add the vegetable stock, cumin, chili, paprika, salt, onion, garlic, and chopped chipotle peppers.
Bring the sauce to a boil then lower to a simmer and add the Cauliflower.
Simmer the cauliflower for about 10 minutes
Pre heat your oven to 425 and get out a cookie sheet.
After you let the cauliflower simmer for 10 minutes, drain and spread the cauliflower out on the cookie sheet.
Roast the cauliflower for 20 minutes.
While the cauliflower is roasting make your slaw.
in a glass bowl, add juice of one lime, cabbage, rice vinegar, salt, cabbage, carrot, and cilantro.
Mix well and chill until the cauliflower is roasted.
Makes 8 Servings:
2 tacos With everything on it:
263.2 Cals, 11.7 G Fat, 36.2 G carb, 10.7 G fiber, 5.3 pro, 4.25 G sugar
*Extra* Buy using cauliflower instead of meat you save on so many calories plus you get all the extra vitamines and a smaller tummy! If you like you could add some sour cream and cheese.