Back to 6 servings 1 large head cauliflower, chopped 1 medium yellow onion, sliced 2 tbsp avocado oil, or olive oil 1.5 tsp cumin 1 tsp smoked paprika 1 tsp oregano 0.5 tsp sea salt, plus more to taste 0.5 tsp garlic powder Cayenne, to taste, depending on your heat tolerance 3 cup sliced cabbage, from about ¼ large head or ½ small head 0.25 cup toasted pepitas 1 lime, juiced 1 tbsp olive oil Salt, to taste 2 medium ripe avocados, mashed 1 lime, juiced Salt, to taste About 6-8 corn tortillas, use almond flour tortillas or cassava tortillas for grain-free Lime wedges Fresh cilantro
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1 Step 1: Heat the oven to 425°F. Prepare a large baking sheet by covering it with a sheet of parchment paper.2 Step 2: Add the chopped cauliflower and sliced onion to a large bowl or place right on the baking sheet. Drizzle with oil, and toss to coat the veggies.3 Step 3: Add all of the spices, and use your hands to massage all of the spices into the cauliflower and onion, until completely coated. Move over to the baking sheet if not already there.4 Step 4: Bake for 20 to 25 minutes, or until golden brown and crispy.5 Step 5: While the cauliflower is in the oven, prepare the cabbage slaw. Add the sliced cabbage to a large bowl. Add the lime juice, olive oil, and salt. Mix to coat, and taste, adding more salt and lime as needed. Add the pepitas.6 Step 6: Mash the avocados in a bowl. Add the lime juice and salt and mix to combine. Taste, and add more salt and lime as necessary.7 Step 7: Char the tortillas over a gas burner or on a pan until heated. Spread with guacamole, and then add the cauliflower mixture. Top with cabbage slaw. Enjoy immediately.getsaucepan.com/r/6f678233-9416-48a0-8594-2bc340fa0dfb · Original: https://www.bakerita.com/cauliflower-tacos-with-cabbage-slaw/
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